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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.
- 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.
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.
From dkcraftbbq.com/recipe/reverse-seared-rack-of-lamb