Try this Smoke-Roasted Grilled Rack of Lamb recipe, or contribute your own.

Still searching for what to cook ?

Name: Smoke-Roasted Grilled Rack of Lamb
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 Lamb racks frenched; 1/4 c Balsamic vinegar; 2 lg cloves garlic minced; Zest of 1 lemon; 1 ts basil Ground; 1/2 ts thyme Ground; 1/2 ts Cracked black pepper; 1 pn Kosher salt; Mustard Sauce:; 1/4 c Dijon mustard; 2 tb Worecestershire Sauce; 1/4 c Dry Red Wine; 1 ts Soy sauce

Find the most delicious recipes here

INGREDIENTS

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

INSTRUCTIONS

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

NOTES

Alert editor

Smoke-Roasted Grilled Rack of Lamb

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

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).

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

Add Photo

sgrishka

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (136g)
Recipe Makes: 8 Servings

Calories: 250
Calories from Fat: 155 (62%)

Amt Per Serving		% DV

	Total Fat 17.2g	23 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 0.8g
Cholesterol 65.6mg		20 %
Sodium 743mg		26 %
Potassium 367.2mg		10 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.4g
Protein 18.4g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 250

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

MORE IDEAS

Lamb: Lebanese lamb wraps

by knooks

Lamb: dry lamb curry

by knooks

Lamb: sticky lamb buns

by knooks

REVIEW THIS RECIPE

REVIEWS

bristol46girl

We love rack of lamb and would like to try this but where is the list of ingredients?

12y

cessna74

Great recipe great taste

14y

vgoh

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

14y

rekagreka

very gooooooooood...

15y

Cal-jones

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.

15y

sgrishka

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.

15y

Smoke-Roasted Grilled Rack of Lamb

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

What to make this week

BigOven Buzz

MORE IDEAS

Lamb: Lebanese lamb wraps

Lamb: dry lamb curry

Lamb: sticky lamb buns

REVIEW THIS RECIPE

REVIEWS