REVERSE SEARED RACK OF LAMB
Once you enjoy this delicious Rack of Lamb with Mint Chimichurri sauce, your life will be changed forever!
Author:
Steven’s Smokehouse
INGREDIENTS
- Rack of lamb
- Dijon mustard (binder)
- Pit Barrel® Beef and Game Pit Rub
PARMESAN CRUST
- 8 oz panko crumbs
- 1/2 cup parmesan cheese
- 1 tbsp chopped thyme
- 1 tbsp chopped rosemary
- 1 tbsp chopped sage
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
MINT CHIMICHURRI
- 1 cup chopped parsley
- 1 cup chopped mint
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 2 tsp crushed red pepper flakes
- Salt and pepper to taste
DIRECTIONS
- Light your Pit Barrel® according to instructions.
- French the rack of lamb (remove excess meat, fat, and cartilage from bones).
- Blend all Parmesan Crust ingredients in a food processor.
- Coat lamb with Dijon mustard and season generously with crust mixture.
- Hang or grate lamb in Pit Barrel® until internal temp reaches 120°–125°.
- Remove lamb, remove rebars, and fully open intake vent to raise heat.
- If using grate, spray with cooking oil.
- Place lamb on grate and reverse sear on all sides. Target 135° internal.
- Remove and rest at least 10 minutes before slicing.
MINT CHIMICHURRI
- Add all ingredients to a blender.
- Pulse until combined.
- Remove and serve alongside lamb.
