Smoked & Reverse Seared Rack of Lamb with Chimichurri
Rack of lamb with olive oil, salt and fresh cracked pepper, smoked at 225°F to 125°F, rested in foil and seared over the coals. Served with chimichurri.
This one might be my wife's favorite meal of the year so far.
Smoke
Just olive oil, fresh cracked pepper and salt, then the smoker at 225°F. I expected it to take about 2 hours like similar cooks, but when I checked at the 1 hour mark it was already pushing 125°F. Check early.
Sear
I wrapped it in foil for about 30 minutes while the coals got going on my Millscale Yakitori, then seared it and let it rest another 5–10 minutes. So much fat dripped off that the fire kept flaring up, and I had to keep raising the grates. Because the fire was so hot, it didn't get as much time over the coals as I wanted. So I sliced the chops and seared them individually once the coals died down a bit, and they came out perfect, with the fat rendered and crisp all around.
I served it with chimichurri, asparagus, fingerling potatoes and roasted cherry tomatoes.
Watch the cook
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Smoked & Reverse Seared Rack of Lamb with Chimichurri
Rack of lamb with olive oil, salt and fresh cracked pepper, smoked at 225°F to 125°F, rested in foil and seared over the coals. Served with chimichurri.
Print- Prep
- 20 minutes
- Cook
- About 1½ hours
- Total
- About 2½ hours
- Yield
- 4 servings
- Method
- Smoked, reverse seared
- Wood
- Your choice
Ingredients
Lamb
Chimichurri
To serve
Instructions
- Stir together the chimichurri ingredients and let it sit for at least 30 minutes.
- Set your smoker to 225°F. Coat the lamb with olive oil and season with salt and fresh cracked pepper.
- Smoke until the center reaches 125°F. Mine took only about an hour, so start checking early.
- Wrap in foil and rest for about 30 minutes while you get the coals hot.
- Sear over the coals, fat side especially. Raise the grates if the dripping fat makes the fire flare up.
- Rest for 5–10 minutes, then slice between the bones. If you want them more done, sear the cut chops individually over the coals.
- Serve with chimichurri, asparagus, fingerling potatoes and roasted cherry tomatoes.
Pitmaster Notes
- 125°F before the sear lands you around rare to medium rare.
- Trim more of the fat cap if you want fewer flare-ups and a milder lamb flavor.
Product links are things I actually used. Some are affiliate links, and as an Amazon Associate I earn from qualifying purchases.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
