Rack of lamb that is smoked and then seared to perfection.
Prep Time30 minutesmins
Cook Time1 hourhr30 minutesmins
Resting Time10 minutesmins
Total Time2 hourshrs10 minutesmins
Course: Main Course
Cuisine: American
Servings: 2people
Author: Derek Wolf
Ingredients
Lamb Ingredients
1whole American rack of lamb
2tbspof olive oil
Salt & pepper
Herb Butter Paste Ingredients
1/4cupof butter
2tbspof olive oil
2tbspof parsleyfinely chopped
1tbspof cumin
1tbspof minced garlic
Salt & pepper
Instructions
In your smoker, build up heat until you reach an even 225F. NOTE: I recommend using hickory or apple wood for subtle smoky flavor.
In a bowl, mix all the ingredients for the Herb Butter Paste thoroughly.
Rub rack of lamb with olive oil and season with salt & pepper. On the side without bones, rub the Herb Butter Paste evenly.
Place lamb in smoker at 225F for 1.5 hours or until the internal temperature is at 135F (medium-rare). NOTE: About 15 minutes before pulling the lamb out, start a hot fire in order to sear the outside layers.
When the lamb is ready, pull it out of the smoker and quickly sear the lamb on both sides for 1 minute each.