Smoked Herb crusted Rack of Lamb

Prep Time: 15 minutes

Cooking Time: 1h30 minutes

Feeds How Many – 4 persons

Equipment – Legend tabletop Grill & Smoker

Ingredients

• Frenched Rack of Lamb – Ask your butcher to french it for you.
• ½ cup fresh rosemary
• 2 tbsp crushed garlic
• Salt & Pepper
• 1 tsp lemon rind
• 1 x tbsp fresh lemon juice
• ¼ tsp paprika
• 3 tbsp olive oil

How To Do It

South Africa has some of the best lamb in the world. Prepared and done properly and you have the perfect recipe for that dinner party.

Ask your butcher to French the rack of lamb, this not only saves you time, but they have mastered the art and it presents beautifully.

Score the fat side in diamond shapes, this allows for that fat to render during the cooking process and infuses into the meat.

Grab a mortar and pestel and add in all your herb ingredients. Crush well and massage it nicely into your rack of lamb. Set aside and move over to your Legend table top grill and smoker.

This magic and versatile unit is perfect for those quick smokes and grills. For this recipe we will be making use of the indirect cooking method. Open all vents, lighting the lump wood charcoal and wait till the ambient temperature reaches 130 degrees.

Place the rack of lamb on the grill, close the lid and manage the temperature to a steady 130 degrees.

Make use of either a cordless thermometer or an instant read thermometer and when the internal temperature of your lamb reaches 58 degrees, slide the grid over to direct heat and give the lamb a final quick sear over direct coals. Remove, rest and carve.

This lamb can either be paired with a nice green salad or couscous.

Ranger Smoking Tips: Short tip description

Get to know and support your local butcher, they’ll always go the extra mile to ensure you receive the best meat cuts and willing to go the extra mile if you need some Frenching done.