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Grilled Rack of Lamb
Grilled Rack of Lamb

Grilled Rack of Lamb Using The Reverse Sear Technique

  

December 7, 2015

Rack of lamb is a nice treat and when cooked properly it can become one of the most succulent and flavorful things you will ever eat. This simple recipe uses the reverse sear technique and very basic seasonings and preparation. If you know a good butcher, ask them kindly to remove the fat cap from the rack of lamb and have them “french” the bones for you. Frenching the bones is basically removing all of the meat, fat and connective tissue that surrounds the bones.

  • Prep: 1 hr
  • Cook: 45 mins
  • Yields: Serves 2

Ingredients

1 rack of lamb

1T Dijon mustard

1/2 T garlic powder

1 t dried thyme

kosher salt and freshly ground black pepper

Equipment:

4oz Hickory or Oak pellets

pellet tube or tray

aluminum foil

instant read meat thermometer

sharp knife

Directions

1If you were not able to have the butcher remove the fat cap and french the bones, get out your cutting board and trusty sharp knife. Begin by removing the fat cap which will basically peel away with gentle force, using your hands. Use the knife to do the final separation of the fat cap from the rack of lamb and trim any excess fat from near the bones. Frenching the bones is optional but makes for a killer presentation. Turn the rack of lamb over on your cutting board so the bones are curled upwards facing you. Using the tip of your knife carefully make an incision along the whole length of each bone through the membrane. Be careful to make the incision all the way to the tip of the bone. Using your fingers begin to peel away the membrane, fat and connective tissue from in between each bone. In a perfect world this happens rather easily but this step tends to be challenging. Use a dish towel to gain a better grip if your hands become greasy. Once all of the connective tissue has been removed use your knife to scrape any remnants of fat from the bones until you have a set of nice clean bones.

2Rub the rack of lamb with the Dijon mustard and sprinkle with the garlic powder, dried thyme, salt and pepper. Wrap the bones with aluminum foil to ensure they do not become charred during the grilling process.

Grilling Instructions:

1Preheat your grill to 250F and get your pellets ignited and smoking. We use a 6 inch Tube Smoker for adding supplemental smoke. Place the lamb rack on the preheated grill and close the lid. You are looking to slowly bring up the internal temp of the meat. Use a meat thermometer to check the internal temp. Once the inside of your meat hits 110-115F remove it from the grill to a pan or cutting board and allow it to rest. Tent the roast with aluminum foil.

230 minutes before you are ready to eat, preheat your grill to HOT 650-700F for the final sear. Place the meat back on the grill and allow it to sear. Every minute or so rotate the meat on all sides so you get an even brown crust. Once the internal temp hits 130F remove from the grill and place on a cutting board. Allow to rest for 2-3 minutes before removing the aluminum foil and slicing into individual chops

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