Smoked rack of lamb?

thenewguy · Post by **thenewguy** » Thu Jan 08, 2015 1:00 pm

Has anyone here ever tried smoking a rack of lamb in either a smoker or kamado? I had some at a wedding last year and it was amazing...i was thinking of attempting it, but I can't seem to find any recipes online.

urbangriller · Post by **urbangriller** » Thu Jan 08, 2015 5:28 pm

Was it still medium rare on the inside?

Chris

thenewguy · Post by **thenewguy** » Thu Jan 08, 2015 10:04 pm

I would say it was closer to medium, but everything was pink and the fat was properly rendered. It was delicious! Any ideas on how to cook something like that? Could it have just been reverse seared?

thenewguy · Post by **thenewguy** » Thu Jan 08, 2015 10:08 pm

I remember it had a bacon like taste to it...

urbangriller · Post by **urbangriller** » Fri Jan 09, 2015 5:38 pm

If it tasted like bacon, it would have been brined first.

Have a look at this:

http://www.smokingmeatforums.com/t/1073 ... eck-it-out

Cheers
Chris

thenewguy · Post by **thenewguy** » Sun Jan 11, 2015 1:24 pm

urbangriller wrote:If it tasted like bacon, it would have been brined first.

Have a look at this:

http://www.smokingmeatforums.com/t/1073 ... eck-it-out

Cheers
Chris

Chris that looks exactly like it!! Thank you!! I'm gonna try and replicate the Australia Day BBQ I'm gonna have!

Do you happen to have any good rub recipes for lamb you can share?

wedwards · Post by **wedwards** » Sun Jan 11, 2015 2:42 pm

This inspired me to do a lamb roast on my WSM last night. Guests had lots of allergies so I inflicted some deep cuts in the main part of the roast then slathered it in Dijon mustard, salt, olive oil, maple syrup, and lemon juice for a couple hours before cooking. Threw some Rosemary branches on the coals to generate smoke. Guests reckon it was best lamb they ever had. I've not used mustard before but it had a really nice finish on the overall taste.

urbangriller · Post by **urbangriller** » Sun Jan 11, 2015 4:06 pm

I'd just rub it with salt and pepper. Towards the end, I'd be tempted to glaze the rack with some mint jelly softened in a pot with some butter.

Cheers
Chris

thenewguy · Post by **thenewguy** » Wed Jan 14, 2015 1:21 pm

wedwards wrote:This inspired me to do a lamb roast on my WSM last night. Guests had lots of allergies so I inflicted some deep cuts in the main part of the roast then slathered it in Dijon mustard, salt, olive oil, maple syrup, and lemon juice for a couple hours before cooking. Threw some Rosemary branches on the coals to generate smoke. Guests reckon it was best lamb they ever had. I've not used mustard before but it had a really nice finish on the overall taste.

Nice wedwards, any chance of any picture? It sounds delicious...how long did you let it smoke for?

wedwards · Post by **wedwards** » Thu Jan 15, 2015 12:06 am

Sorry it was eaten too fast so no pics. Had it on for about 3 hours at around 100 Celsius. Think it finished around 75 so I think it was overlooked even though it was still tender. Don't know the weight either, as father in law raises his own lambs. Will have to take more pics and notes next time.

Aussie BBQ Forum