Make a stunning impression with this unique and delicious Frenched Rack of Lamb. Enjoy a tasty marinade, savory/sweet rub, and a delightful glaze for a meal perfect for all occasions.
Frenched Rack of Lamb
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
30 minutes
Cook Time
3 hours
Calories
825
Unlock the secret of the perfect Frenched Rack of Lamb! Our recipe features a succulent marinade, a savory-sweet rub, and a mouthwatering glaze for an unforgettable flavor experience. Let our recipe show you how!
Ingredients
- 2 (1 lb) lamb loins
-
Sweetwater Spice Tres Chiles Bath
-
1/4 cup Meat Church BBQ The Holy Gospel BBQ Rub
- 1/4 cup brown sugar
-
1/2 cup Reida wildflower honey
- 1/4 cup red wine vinegar
- juice and zest of 1 lemon
- 2 tbsp jalapeño, minced
- 2 tbsp Italian parsley
- 1 tbsp fresh thyme
-
1/4 cup extra virgin olive oil
- Juice 1 lemon
-
Kosher salt to taste
Directions
- Trim any silver skin from the surface of the loins. If you have any sharp bones on the ends of loin, trim those off as well.
- Place loins in a large zip top bag and pour in marinade. Remove air from bag and seal Refrigerate in marinade for 2 hours (or vacuum-seal for 1 hour). While the meat marinates mix the glaze ingredients and finishing sauce.
- Preheat your Yoder Smokers YS640 to 400°F, set up with GrillGrates with the diffuser in.
- Combine the rub ingredients and mix well. Remove the lamb from the marinade, pat dry and sprinkle rub over entire surface of meat.
- Grill loins over direct heat for 3-4 minutes per side, until you have nice grill marks/color. After color is achieved, move to indirect heat zone/second shelf. Brush the glaze on the loins, and continue cooking/flipping/glazing until the internal temperature reaches 120°F.
- Remove from the cooker. Brush with glaze once again, then the finishing sauce. Cover with foil and rest 10 minutes before slicing.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 825
Amount/Serving
% Daily Value
- Carbs
- 30 grams
- Protein
- 38 grams
- Fat
- 60 grams
- Sodium
- 134 milligrams
