Roast Rack of Lamb

A rack of lamb is a very impressive-looking cut of meat that is relatively easy to cook on a closed BBQ, camp oven, or hot running smoker.

I like to cook this in a cast iron pan but can also be done in a traditional roasting style pan.

This recipe uses dried herbs which are easier camping but you can upgrade to fresh herbs and even push these into stab-holes to get a better flavor penetration.

Roast Rack of Lamb Recipe

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A rack of lamb is a very impressive-looking and very tasty cut of meat that is relatively easy to Roast on a closed BBQ, camp oven, or hot running smoker.
Preparation 10 minutes
Cook 40 minutes
Ready in 50 minutes
Servings 4 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodRoast

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon paprika
  • 1 rack of lamb
  • 1 tablespoon yellow mustard

Equipment

  • roasting pan
  • foil

Directions

  • Combine the salt, thyme, pepper, garlic, rosemary, and paprika to create a rub.
  • Review the lamb and remove any excess fat or imperfections, then rub down with mustard creating a thin layer. Sprinkle on the rub letting it adhere to the mustard.
  • Place small pieces of foil around each exposed bone to stop it from becoming blackened during cooking.
  • Place the lamb in a camp oven preheated to 180 degrees C (355 degrees F). Cook until reached your desired doneness, about 30 to 54 minutes. Remove from the oven and let rest for 10 minutes.
  • Slice the lamb into one bone slices to serve.

Nutritional Information

Sodium: 692mgCalcium: 25mgVitamin C: 2mgVitamin A: 47IUSugar: 1gFiber: 1gPotassium: 254mgCholesterol: 94mgCalories: 467kcalMonounsaturated Fat: 18gPolyunsaturated Fat: 3gSaturated Fat: 19gFat: 43gProtein: 18gCarbohydrates: 1gIron: 2mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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