Smoked & Seared Rack of Lamb
By Kimi Werner
Kimi Werner may live in Hawaii where she is a pro at spearing and cooking fish, but that doesn't mean fish is all she eats. For a special occasion, Kimi likes to make a deliciously smoked rack of lamb on the Traeger, which she then sears for a perfect finish. For the best flavor, coat the lamb with the garlic mixture at least 8 hours ahead of smoking.
Prep Time
10 Min
Cook Time
1 Hr
30 Min
Pellets
Cherry
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 5 Clove | garlic |
| 1/4 Cup | chopped fresh rosemary leaves |
| 1/4 Cup | Dijon mustard |
| 1/3 Cup | extra-virgin olive oil |
| 1 | rack of lamb, preferably frenched |
| Kosher salt | |
| Freshly ground black pepper |
Steps
1
Put the garlic and rosemary in a blender and pulse briefly to chop. Add the mustard and oil and blend until smooth. (Alternatively, mince the garlic and rosemary and whisk with the mustard and olive oil.)
2
Coat the lamb rack all over the with garlic mixture. Cover and refrigerate for at least 8 hours ad up to 24 hours.
3
When ready to cook, preheat the Traeger with the lid closed to 180°F.
180 ˚F / 82 ˚C
4
Season the lamb well with salt and pepper. Holding a leave-in meat thermometer parallel to your work surface, insert it into the middle of one side of the eye of the rack of lamb avoiding bone. Place it bone side down on the grill grate, and smoke until the internal temperature reaches 120°F, 1½ to 2 hours. The time will vary depending on the size of your rack, the weather, and your grill.
180 ˚F / 82 ˚C
120 ˚F / 49 ˚C
5
Remove the lamb rack from the grill and heat the grill to 450°F.
6
Return the rack to the grate meat side down and sear until the internal temperature is 130°F for medium rare. Let rest briefly before slicing and serving. Enjoy!
450 ˚F / 232 ˚C
130 ˚F / 54 ˚C
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