Wood-Fired Rack of Lamb Recipe
This rack of lamb will transform your holiday spread into an incredible meal for your guests to remember. Create a perfectly cooked holiday protein with this easy to follow recipe!
Featuring Black Gold Seasoning Blend by PS Seasoning, King Shallot Seasoning Blend by PS Seasoning, Cherry Bomb BBQ Sauce by PS Seasoning & Horseradish Sauce Garnishing Squeeze by Terrapin Ridge Farms from our 'Tis The Sizzle Season BBQ box!
6-8
1 hours
1.5 hours
This rack of lamb will transform your holiday spread into an incredible meal for your guests to remember. Create a perfectly cooked holiday protein with this easy to follow recipe.
Directions
Trim hard fat and hanging pieces from the rack of lamb. Lightly season the lamb with the lamb King Shallot Seasoning Blend by PS Seasoning and let sit uncovered in the refrigerator for at least 1 hour or overnight. This will tenderize the meat and bring out all the flavor.
Preheat your smoker to 250 °F using hickory wood.
Season the lamb with Black Gold Seasoning Blend by PS Seasoning using Horseradish Sauce Garnishing Squeeze by Terrapin Ridge Farms as a binder.
Place the lamb on a baking rack on a baking sheet and smoke the lamb for 1 hour.
Increase the temperature to 375 °F and roast the lamb at 375 °F until the internal temperature reaches 130 °F.
Baste with 1/2 cup melted butter mixed with 2 Tbsp of Cherry Bomb BBQ Sauce by PS Seasoning while cooking.
Remove the rack of lamb, baste one final time and let rest. This is where your lamb will reach the desired internal temperature of 135 °F.
Carve into individual chops and serve with our delicious side recipes.
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