Rack of Lamb Recipe
When you’re looking for something a little different to serve at holidays and celebrations then Rack Of Lamb is an excellent choice that is very succulent, tender and very tasty. This recipe is made by Rus Jones from Smoky Ribs using our Slow 'N Sear® Deluxe Kamado Grill.
- 1 rack of lamb
- Kosher Salt
- Black pepper
- 1/2 cup fresh chopped parsley
- 6 cloves of fresh garlic minced
- 2 tablespoons of fresh rosemary minced
- 1 teaspoon of lemon zest
- Juice of same lemon
- 1/2 cup of extra virgin olive oil
To prepare your chuck roast for smoking, apply a generous amount of kosher salt and black pepper to both sides and ends. Wash the carrots and celery. Remove outer skin from onion, and remove skins from garlic cloves. Peel and quarter potatoes and keep submerged in water until ready to use.
With our grill temperature locked in around 235°F, place the prepared rack of lamb on the indirect side of the grill, and insert a thermometer probe through the side allowing it to run deep into the loin to monitor the internal temperature as it slowly comes up to 115°F. When it hits this temperature, remove it to the table to rest, and remove the grate to allow it to cool off.
Now add more charcoal briquettes and open bottom vent to allow full air flow through the pit while the lid is in its open position to allow the charcoal to come up to very hot searing temperatures. Once this is achieved, place the grilling rack back into the grill and quickly place the rack of lamb over the hot searing charcoal to sear for 45 seconds to a minute.
Rotate grate, and place the lamb back over the sear zone on the opposite side to sear an additional 45 seconds to a minute. Repeat this process one more time or until you achieve your desired sear. Once to your liking, check the internal temperature with a SnS-100 Instant Read Thermometer to see if the internal temperature is at your desired doneness. If it’s not, then place back onto the indirect side of grill, close the lid and check every few minutes until it reaches the temperature you want. Remove from the grill, rest for 5 minutes.
Now it’s ready to slice into. Enjoy!