Grilled Rack of Lamb Using The Reverse Sear Technique
December 7, 2015
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PrintPrep Time
1 hr
Grill Time
45 mins
Total Time
1 hr 45 mins
Categories
Ingredients
Servings
0.25
rack of Lamb
0.25
tbsp
Dijon Mustard
0.13
tbsp
garlic powder
0.25
tsp
dried thyme
salt & pepper
1
hickory pellets
pellet tube/tray
aluminum foil
instant read meat thermometer
sharp knife
Directions
Step 1
If you were not able to have the butcher remove the fat cap and french the bones, get out your cutting board and trusty sharp knife. Begin by removing the fat cap which will basically peel away with gentle force, using your hands. Use the knife to do the final separation of the fat cap from the rack of lamb and trim any excess fat from near the bones. Frenching the bones is optional but makes for a killer presentation. Turn the rack of lamb over on your cutting board so the bones are curled upwards facing you. Using the tip of your knife carefully make an incision along the whole length of each bone through the membrane. Be careful to make the incision all the way to the tip of the bone. Using your fingers begin to peel away the membrane, fat and connective tissue from in between each bone. In a perfect world this happens rather easily but this step tends to be challenging. Use a dish towel to gain a better grip if your hands become greasy. Once all of the connective tissue has been removed use your knife to scrape any remnants of fat from the bones until you have a set of nice clean bones.
Step 2
Rub the rack of lamb with the Dijon mustard and sprinkle with the garlic powder, dried thyme, salt and pepper. Wrap the bones with aluminum foil to ensure they do not become charred during the grilling process.
Step 3
Preheat your grill to 250F and get your pellets ignited and smoking. We use a 6 inch Tube Smoker for adding supplemental smoke. Place the lamb rack on the preheated grill and close the lid. You are looking to slowly bring up the internal temp of the meat. Use a meat thermometer to check the internal temp. Once the inside of your meat hits 110-115F remove it from the grill to a pan or cutting board and allow it to rest. Tent the roast with aluminum foil.
Step 4