Grilled Rack of Lamb, using the reverse sear technique, is a special treat when cooked properly. It turns the meat super succulent and flavorful.
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.
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
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.
Remove the skin from the lamb rack, leaving a good layer of fat still on the meat.
Apply the rub evenly from the shaker and place the lamb uncovered in the fridge for a few hours or overnight.
Prepare to cook using offset/indirect heat. Preheat your pit to 250 degrees F (96 degrees C).
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.
Remove from the grill, wrap tightly in foil, and allow to rest for 10 minutes. Slice and serve.