While various beef cuts get most of the attention in the BBQ world, personally for me, lamb is a meat that is far too often overlooked. With this recipe, a whole rack of lamb is first smoked at 225 degrees with pecan pellets to get some excellent sweet/nutty flavor before the lamb is seared to finish. To serve a salsa verde is prepared, which is an excellent combination.
Tap/Click above to watch the recipe or scroll below for the steps: Video – PitBoss-Grills.com
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Step 1: This recipe was conducted on the Pit Boss Platinum 1250 set to 225 degrees with the pellet hopper loaded with Pecan pellets to provide that slightly sweet but also nutty smoke flavor well suited to lamb.
Step 2: For seasoning, the rack of lamb, the Pit Boss Competition BBQ Rub was used, which contains Garlic, Paprika, and Onion. However, it was mixed with some chopped Rosemary and Tyme, which are perfect for cooking lamb.
Step 3: With a rack of lamb such as this, you want to make sure you get a good covering of the seasoning. However, as its a relatively thin cut of meat, don’t go too heavy on the seasoning.
Step 4: As part of the seasoning process, lift up the rack of lamb and dab it into the seasoning that has fallen onto the cooking board to season the edges of the rack of lamb.
Step 5: Ideally, place the rack of lamb on an upper rack in your pellet grill/smoker for this initial smoking phase to keep away from direct heat. Insert a meat probe and monitor the rack of lamb up to an internal temperature of around 127 degrees.
Step 6: To prepare a salsa verde from the rack of lamb, start with a cup of minced Italian parsley and add around 2 tablespoons of capers, also minced.
Step 7: The rest of the ingredients for the salsa verde include 3 cloves of minced garlic, the zest and juice of a whole lemon, a quarter of a tsp of crushed red pepper and black pepper, half a teaspoon of Kosher salt. Finally, half a cup of extra virgin olive oil.
Step 8: You’ll want to stir the ingredients of the salsa verde together really well to get it nice and consistent, ready to dress the rack of lamb after its been seared and rested.
Step 9: Once the rack of lamb has hit an internal temperature of around 127 degrees, crank up the temperature on your pellet grill to 450/500 degrees, with direct flame access if you have it, and sear the outside of the rack of lamb up to a finishing temperature of between 130 and 133 degrees.
Step 10: Rest the rack of lamb for around 10 minutes after searing, and then cut the rack of lamb up into individual cutlets to serve.
Step 11: You can see that this rack of lamb has been smoked and then seared pretty much to a perfect medium-rare finish.
Step 12: Arrange the smoked and seared lamb cutlets on a plate, and finally, dress your prepared salsa verde over the top. Fantastic!
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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