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

Saffron Hodgson

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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.

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Preparation 10 minutes minutes

Cook 40 minutes minutes

Ready in 50 minutes minutes

Servings 4 Servings

CourseDinner

InfluenceGlobal

DifficultySeasoned

MethodRoast

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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

Calories: 467kcalCarbohydrates: 1gProtein: 18gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 94mgSodium: 692mgPotassium: 254mgFiber: 1gSugar: 1gVitamin A: 47IUVitamin C: 2mgCalcium: 25mgIron: 2mg

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