Smoke-Roasted Grilled Rack of Lamb

Smoke-Roasted Grilled Rack of Lamb

Ready in 1 hour
6 review(s) averaging 4.4. 80% would make again

In Grilled Main Dishes collection

Top-ranked recipe named "Smoke-Roasted Grilled Rack of Lamb"

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Try this Smoke-Roasted Grilled Rack of Lamb recipe, or contribute your own. "Mustard" and "Basil" are two tags used to describe Smoke-Roasted Grilled Rack of Lamb.

"This was our first attempt at Rack of Lamb and it turned out PERFECT! Thanks a lot for sharing this recipe. We followed the recipe fully except for using fresh herbs instead of powders. And it took far less time. The meat reached the temperature of 145F in just 40minutes which allowed me only one cycle of basting sauce. The meat was so juicy and tender that we put aside the steak knives and just bit into the meat and ate it clean of the bone. Excellent marinade and basting sauce. We cooked it in our Weber Smokey Mountain on the lower rack over the pail of water at 250-275F smoker temperature."

- Cal-jones

Ingredients

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2 tb Worcestershire Sauce
1 pn Kosher salt
1/4 c Dry Red Wine
2 Lamb racks; frenched
1/2 ts Cracked black pepper
1 ts basil; Ground
1/4 c Balsamic vinegar
Zest of 1 lemon
1/4 c Dijon mustard
1/2 ts thyme; Ground
2 lg cloves garlic; minced
1 ts Soy sauce

Original recipe makes 8

Servings  

Preparation

Ask your butcher to French and trim the rack of excess fat. Wrap the bone ends with aluminum foil to keep from burning. For the marinade, combine the vinegar, lemon zest with the remaining Herbs and spices in a blender to liquefy. Place the rack in a shallow non reactive dish, pour marinade over the chops and cover tightly. Marinate for 24 hours in the refrigerator. While preparing the fire mix the mustard, Worcestershire sauce, wine and soy sauce until blended and reserve. Remove rack from non reactive dish and place on paper towels to dry off the marinade before you light the grill. Discard the remaining marinade. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and prepare the charcoal to the side for indirect heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place rack on the grid. Smoke roast for one hour to one hour ten minutes using a medium temperature. Use the vents in the cover and on the grill to attain cooking temperature. Baste with the mustard sauce after twenty minutes on the grill and baste thereafter every twenty minutes until done. Do not overcook lamb. This marinade will really enhance lambs terrific flavor especially if you ask your butcher to provide you with Certified Fresh American lamb. That way you will not have to deal with the muttony taste and odor from the lamb of yesteryear. NOTES : Lamb that is smoke-roasted is an excellent treat! Try using fruitwood to flavor your lamb. Suggested Wine: Merlot Recipe by: Larry Gerber

Verified by stevemur
Calories Per Serving: 253 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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We love rack of lamb and would like to try this but where is the list of ingredients?
bristol46girl 2 years ago
Great recipe great taste
cessna74 4 years ago
I would like to know how this grill rack of lamb can be achieve with electric oven instead. My hubby loves grill lamb. Wonder how I should start using this receipe without the traditional smoke method
vgoh 5 years ago
very gooooooooood...
rekagreka 5 years ago
This was our first attempt at Rack of Lamb and it turned out PERFECT! Thanks a lot for sharing this recipe. We followed the recipe fully except for using fresh herbs instead of powders. And it took far less time. The meat reached the temperature of 145F in just 40minutes which allowed me only one cycle of basting sauce. The meat was so juicy and tender that we put aside the steak knives and just bit into the meat and ate it clean of the bone. Excellent marinade and basting sauce. We cooked it in our Weber Smokey Mountain on the lower rack over the pail of water at 250-275F smoker temperature.
Cal-jones 5 years ago
This recipe turned out beautifully. The lemony, herb infused Balsamic vinegar marinade impart a wonderful flavor and helped to tenderize the lamb. The mustard/wine sauce basted on the lamb during grilling created another layer of flavor and an exceptional crust. For smoke, I used apple wood chips which created a subtle sweet flavor that didn't overpower the lamb. We grilled the lamb until it reached reached an internal temperature of 140 degrees F for a perfect medium-rare. The resulting rack of lamb had a juicy, succulence and tender texture and a complex layering of flavors that was simply outstanding...perfect to serve at dinner party! We served the lamb with roasted eggplant and creamy polenta.
sgrishka 5 years ago
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