Whether you want a quick weeknight meal, or something more special to impress guests, this Herbal Pork Loin Fillet Roast will do the trick.
Grilled Rack of Lamb (Reverse Sear Technique)
Grilled rack of lamb is a special treat when cooked properly. It turns the meat super succulent and flavorful.
This recipe uses the reverse sear technique and basic seasonings for an easy recipe. The lamb is slowly cooked to a specific internal temperature first, then seared and brought to the final temperature right before serving.
Ask your butcher to remove the fat cap and “French” the bones for you, for a nicer presentation. You can also French the bones yourself, by removing all of the meat, fat, and connective tissue.
1 rack of lamb
1 tablespoon Dijon mustard
1/2 tablespoon garlic powder
1 teaspoon dried thyme
kosher salt and freshly ground black pepper
4 ounces hickory or oak pellets
instant read thermometer
Remove the fat cap from the lam, peeling gently using your hands. Use a knife to make the final separation of the fat cap.
To french the bones: Turn the rack over so the bones are curled up towards you. Using the tip of your knife, carefully make an incision along the whole length of each bone through the membrane. Using your fingers, peel away the membrane, fat, and connective tissue from in between each bone. Use a dish towel to get a better grip. Scrape any remnants from the bones until they are clean.
Rub the lamb with the mustard. Sprinkle with the garlic, thyme, salt, and pepper. Wrap the bones with aluminum foil, so they do not burn while grilling.
Preheat the grill to 250 degrees F (120 degrees C). Light your pellets to smoke.
Place the lamb on the GrillGrates and close the lid. Slowly cook the lamb until the internal temperature is 110 to 115 degrees F (45 degrees C).
Remove the lamb to a pan or cutting board and let rest, tented with aluminum foil.
Thirty minutes before you are ready to eat, increase the grill temperature to 650 degrees F (345 degrees C) for the final sear.
Place the lamb back on the GrillGrates and sear well. Rotate every minute or so, to get an even brown crust. Cook the lamb until a final internal temperature of 130 degrees F (55 degrees C).
Remove from the grill and place on a cutting board. Let rest for 2 to 3 minutes before slicing into individual chops.