Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com
26
Rack of Lamb with Savory Rosemary Rub
Serves: 2 to 3
Ingredients:
1 Frenched rack of lamb, 1½ to 2 pounds, 8 ribs
1 large garlic clove, sliced thin, 7 slices
Olive oil
For the Savory Rub
3 large garlic cloves, minced or chopped fine in food processor
2 tablespoons fresh rosemary, chopped
1 ½ teaspoon freshly ground or coarse sea salt
1 ½ teaspoon freshly ground black pepper or pepper blend
Fresh, finely grated lemon zest from one lemon
For Smoking
Large handful dry alder wood chips
Large handful wet alder wood chips, soaked for at least an hour
Cooking Directions:
Prepare the savory rub by mixing the fresh ingredients in a bowl. If tightly sealed, the rub will keep
refrigerated overnight.
Prepare grill for 500°F indirect grilling. If your grill requires the use of all main burners to maintain 500°F,
you will not be able to use the indirect method, but the recipe will still work for you.
Prepare alder wood chips for smoking in a tinfoil smoking pouch.
The lamb should reach room temperature before being put on the grill, so time the grill preparation
accordingly.
Prepare the lamb by trimming off the outside fat and removing the membrane from the bone side. If the
butcher did not French the rack of lamb for you, trim the meat from the last 3 or so inches of the bone,
and scrape the bone clean with a knife.
From the bone side, cut a very small slit into the meat between each bone and insert a thin garlic slice.
The slits you make should be as small as possible while still allowing the garlic to be inserted.
Wrap each exposed bone in foil to protect the bone from burning (they will break off very easily if burnt on
the grill).
Brush the lamb lightly with the olive oil, and then rub the savory rub into all sides of the meat. The lamb
should rise to room temperature before grilling, but should not sit out more than 30 minutes, including the
time spent trimming and prepping the lamb.
Grill the lamb for about 25 minutes, turning about every five to seven minutes. If the rack of lamb
cooperates, you should be able to grill it in three different positions: bone-side down; bone-side up; and
bones sticking straight up in the air. The lamb should spend one five-minute session with the bones
sticking straight up in the air. Keep the grill hood closed as much as possible. For medium rare, remove
the lamb when a meat thermometer reads 135°F.
Place the lamb on a platter or carving board and cover loosely with foil for about three minutes. Remove
the tinfoil from the bone tips, and slice the ribs apart into individual chops for serving.
