Rack of Lamb - Rocking Grilled Rack of Lamb

rack of lamb

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, while chicken thighs are more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is lower in calories and suitable for vegans.

Start with the marinade: combine 2 tablespoons of fresh rosemary, 2 teaspoons of thyme, 7 cloves of garlic, 1/4 cup of olive oil, and lemon zest.

Rub the marinade all over the meat side of the rack of lamb, leaving the back side unseasoned.

Let the lamb marinate all day (or at least for an hour).

Prepare the smoker for offset cooking with coals pushed to the back.

Set the rack of lamb bone side down onto the coals for about 10 minutes until charred.

Flip the rack over and place the meat side down until it gets nice and charred, about 5 minutes.

Move the lamb to the offset cooking area, meat side facing the charcoal, and let it cook until it reaches 125-130°F for medium-rare, which should take about 20 minutes.

Prepare the asparagus by cutting off the hard ends, drizzling with olive oil, and seasoning with cracked pepper and salt.

Place the asparagus on the grill alongside the lamb, being careful not to burn it.

Monitor the lamb's temperature and remove it when it reaches 130°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens