AuthorZ Grills GuideCategoryLambDifficultyIntermediateA 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
Add Some Flavor To Your Inbox!
Sign up for our newsletter and get delicious recipes for your wood pellet grill and smoker.
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.
