Grilled Rack of Lamb (Reverse Sear Technique)
Grilled Rack of Lamb, using the reverse sear technique, is a special treat when cooked properly. It turns the meat super succulent and flavorful.
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Smoked Lamb Rack
Smoked lamb rack is dry marinated in a homemade spice mixture overnight. Then it is smoked in the grill to a perfect medium-rare.
If you don’ have, or don’t care for, the spice mixture, try experimenting with your own flavors. Use what you have on hand, or your favorite combinations or store-bought mix.
We like our lamb cooked to a pink medium-rare, but feel free to cook it more to your liking.
| Recipe Origin | Australia |
|---|---|
| Rating | |
| Servings | 2 |
| Preparation | |
| Cook | 45 min 00:45 |
| Ready in | 45 min 00:45 |
| Difficulty | Experienced |
| Cooking Method | Smoke |
| Ingredients | Lamb Meat |
| Equipment | BBQ Smoker |
| Recipe Type | Dinner Main Dish |
| Cooked With | BB Charcoal |
Ingredients
1 tablespoon dried rosemary
1 tablespoon fresh ground pepper
1 tablespoon kosher salt
2 teaspoons sweet paprika
1/4 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons celery salt
1/2 kg (1 pound) lamb rack
Recipe Directions
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Add the rosemary, pepper, salt, paprika, cayenne, garlic powder, and celery salt to a small mixing bowl and mix well. Place in a shaker and set aside.
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Remove the skin from the lamb rack, leaving a good layer of fat still on the meat.
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Apply the rub evenly from the shaker and place the lamb uncovered in the fridge for a few hours or overnight.
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Prepare to cook using offset/indirect heat. Preheat your pit to 250 degrees F (96 degrees C).
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Place the lamb rack directly on the grill in the pit for about 45 minutes. Check for desired doneness, 130 degrees F (54 degrees C) for medium-rare or 140 degrees F (60 degrees C) for medium.
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Remove from the grill, wrap tightly in foil, and allow to rest for 10 minutes. Slice and serve.
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