Smoked Rack Of Lamb
Try this recipe for Christmas or any other holiday that calls for cooking lamb ribs on the grill! Pitmaster Shane Draper shows us a new mouthwatering holiday favorite, Rack of Lamb! This isn’t your typical ham or turkey holiday dinner. Step it up and show that sometimes the meal can be better than the presents.
- 4 cloves garlic, minced
- ¼ cup balsamic vinegar
- 1 tsp. thyme
- 1 tsp. basil
- 1 tsp. salt
- 1 tsp. pepper
- 1 lemon
- ¼ cup Dijon mustard
- ¼ cup dry red wine
- 2 tbsp. soy sauce
- 2 tbsp. Worcestershire sauce
At least twelve hours before the meal, prep and marinade the rack of lamb. In a gallon zip lock bag, combine marinade ingredients. Once ingredients are mixed, trim silver skin from lamb racks. Place trimmed racks into the gallon bag with marinade and refrigerate for 8-12 hours.
After 12 hours, heat your Grilla or Silverbac to 300 degrees. While preheating, combine glaze ingredients in a mixing bowl.
Once the grill is preheated and the glaze is mixed, place the rack of lamb directly on the grill. Let racks cook for fifteen minutes, then apply first baste of glaze and flip. After the first baste, apply glaze to lamb every thirty minutes. Cook for 45 minutes to an hour and 15 minutes, or until internal temperature of lamb reaches between 135 and 145 degrees. Before calling it done, make sure to check the internal temperature as times can vary slightly. Once done, remove from grill and let sit 5-10 minutes before serving. Once rested, cut up and enjoy!
A Primer on Lamb
If you have not cooked lamb before, especially for get-togethers and other occasions, you may wonder whether you can tackle this game. The answer is most certainly yes! However, you should know a few facts about lamb before diving into this recipe for lamb ribs on the grill.
First of all, lamb is another form of red meat, not a white meat. Like all meats, lamb has a high protein content, making it great for people in your crowd who want to increase their protein intake. The fat in lamb helps keep it juicy, especially during slow cooking on a smoker grill.
Lamb has quite a firm texture, kind of like pork or beef. Some people say it has a gamy taste, much like a wild-caught venison or buffalo. But this is very much open to interpretation. Plenty of folks claim they taste a sweetness in lamb that is not present in other red meat varieties.
Although lamb may be a bit more expensive than other meats, it tends to have very little waste. Plus, when you cook lamb ribs on the grill, you can be sure everyone will clean their plates!
How Do You Cook a Rack of Lamb on the Grill?
Want to get the most out of your smoked lamb ribs? Try our helpful hints to ensure your lamb is leaps and bounds above any other dish:
- Get the best cut of lamb meat. Not sure which to choose? Ask the meat manager at your grocery to make a recommendation.
- Use a meat thermometer to determine exactly when your lamb is ready. The last thing you want is your meat to be dry or undercooked.
- Experiment with accompanying sauces. After cooking your lamb ribs on the grill, serve them up with some sauce. Mint, anyone?
Get ready for some lamb delights from your Grilla smoker with our amazingly easy recipe.