Smoked Rack of Lamb
Lamb is by far one of the most succulent and flavoursome of meats and is able to take on a variety of flavours from marinades and spices.
We have worked to pair two of the most important Middle Eastern flavours Pomegranate and Cardamom into a flavoursome dry rub for lamb. Why not try adding the dry rub ingredients to Greek yoghurt and using this as an overnight wet marinade. This has given truly great results on Full legs of Lamb but works just the same on smaller cuts such as lamb chops and lamb cutlets.
One of the mistakes made when cooking lamb is treating it like brisket and cooking on a low and slow smoke. The reason behind this is that the lamb very easily takes on the smoke flavour and it can make it taste very bitter and not enjoyable. Getting that balance with smoky flavours is only gained through practise but once you give this particular recipe a try we are confident you will get great results.
1 Hour 45 Minutes ( Indirect Heat BBQ)
30 Minutes (Direct Heat BBQ)
1 Hour (Oven)
3 – 4
Preparing the Lamb
Setting your BBQ
Tip : Always pay attention to your cook, ensure that your lamb is not too close to the coals so that it quickly burns, Take your time and value the resting period after.
This is fantastic when served with:-