A beautiful smoked rack of lamb!! This recipe is to die for. You'll get succulent meat like you've never had before from this elegant recipe.
Ingredients
Directions
Place marinade ingredients in a large plastic zip bag and mix well. Place rack into bag and massage with the marinade. Refrigerate for 2-3 hours.
Remove the rack of ribs from the marinade. Sprinkle with salt to taste, then brush all over with 1 Tbsp. Dijon mustard.
Sprinkle with garlic and onion powder then cayenne powder.
Mix together all the remaining herbs and rub them onto the rack lamb. Drizzle with 1/4 cup olive oil.
Smoke at 225F with fruitwood for 1 1/2 to 2 hours or until the internal temperature reads 140-145F for medium-rare using your instant-read thermometer. Let rest, tented with foil for 5 min.
Slice into chops and drizzle with balsamic vinegar before serving.
Let us know how the recipe was!
*Recipe From Noshing With The Nolands
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Ingredients
Directions
Place marinade ingredients in a large plastic zip bag and mix well. Place rack into bag and massage with the marinade. Refrigerate for 2-3 hours.
Remove the rack of ribs from the marinade. Sprinkle with salt to taste, then brush all over with 1 Tbsp. Dijon mustard.
Sprinkle with garlic and onion powder then cayenne powder.
Mix together all the remaining herbs and rub them onto the rack lamb. Drizzle with 1/4 cup olive oil.
Smoke at 225F with fruitwood for 1 1/2 to 2 hours or until the internal temperature reads 140-145F for medium-rare using your instant-read thermometer. Let rest, tented with foil for 5 min.
Slice into chops and drizzle with balsamic vinegar before serving.