This isn’t just any lamb – it's a masterpiece infused with fresh herbs and spices, then smoked to perfection. Follow this guide to create a dish that will impress your guests and make you the star of any gathering.

MEAT THERMOMETER

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Perfect Rack of Lamb

Yield: 6+

Author: Delmarva Backyard

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

It’s time to venture into the bold and flavorful world of BBQ with a recipe that's gonna put your grillin' skills on the map. Today, we’re tackling a Rack of Lamb, seasoned with an herbaceous, killer rub that'll make your taste buds sing. So, grab your apron, fire up the grill, and let's make BBQ magic happen.

Ingredients

1 28 oz Lamb Rack (Cap Off and Skinned)
1 c Plain Breadcrumbs
1 tsp Rosemary
2 Tbsp AP (60% Black Pepper; 35% Salt; 5% Garlic Powder)
8-10 Fresh Basil Leaves
1 Lemon (Juiced)
2 Tbsp Extra Virgin Olive Oil
1 tsp Killer Hogs The BBQ Rub

Instructions

Trim to Perfection: If your lamb's wearing a bit more fat than a dapper suit, trim it down to a sleek, very thin layer. Set aside any excess for later – no wastage here.
French Like a Pro: If your rack isn't already looking sharp with frenched bones, it's time to show off your knife skills. Trim the bottom half of those bones clean and add any extra to your fat pile.
Rub It Down: Time to get intimate with your lamb. Slather that herb and spice rub all over, pressing it firmly into the meat to ensure it sticks like true love.
Let It Mingle: Allow the rack to sit out, letting it come up to room temperature. This lets the rub get even cozier with the meat.
Grill Prep: Get your wood-burning or charcoal grill ready for a direct fire cooking session. We're talking about a flame that's eager to kiss the meat with just the right amount of smoke and heat.
Indirect is the Way: Start off with indirect cooking for 15 minutes, then give that lamb a flip for another 15. We're building layers of flavor here, folks.
Crank the Heat: Once the internal temp hits 120°F (49°C), it's time to introduce your lamb to direct heat. Flip every 5 minutes, watching as the color transforms into a sight to behold, aiming for a final kiss of 135°F (57.2°C).
Rest and Revel: Off the grill it comes. Let that masterpiece rest for 30 minutes. Patience, pitmaster, for greatness awaits.
Slice and Serve: Now, the moment of triumph. Slice that rack of lamb, plate it up, and watch as your guests marvel at the feast before them.

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BLACK GLOVES

Additional Tips

Trimming: Ensure the lamb is properly trimmed, leaving a very thin layer of fat for flavor.
Resting Time: Let the lamb rest for at least 30 minutes after smoking to allow the juices to redistribute.
Herb Mixture: Use fresh herbs for the rub to maximize flavor.
Grill Temperature: Maintain a consistent temperature of around 275°F for even cooking.
Presentation: Garnish with extra fresh herbs and lemon slices for an elegant touch.

And there you have it – a stunning Herb-Encrusted Smoked Rack of Lamb that will be the highlight of any BBQ. With these tips and techniques, you’re ready to create a dish that’s as impressive as it is delicious. Enjoy the process, savor the flavors, and share your culinary success with friends and family.

FAQ Section

Q: Can I use dried herbs instead of fresh? A: Yes, you can use dried herbs, but fresh herbs provide a more vibrant flavor.

Q: How do I know when the lamb is done? A: The lamb is done when it reaches an internal temperature of 135°F for medium-rare.

Q: What type of wood is best for smoking lamb? A: Fruitwoods like apple or cherry are ideal for smoking lamb, as they add a subtle sweetness.

Q: Can I prepare the herb rub in advance? A: Yes, you can prepare the herb rub a day in advance and store it in the refrigerator.

Q: How do I prevent the lamb from drying out? A: Regularly baste the lamb with a mixture of olive oil and lemon juice to keep it moist.

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How to Smoke a Herb-Encrusted Rack of Lamb