mustard and rosemary marinated smoked rack of lamb
Updated: Feb 22, 2021
The first time we came up with this recipe, we made it 3 more times because we couldn't get over how GOOD IT IS.
We even overcooked the rack of lamb once (ehhhh or maybe twice haha) and it was still so tender-juicy-fall of the bone good that we didn't even care!! This recipe is so easy and delicious and converted my brother who swore he didn't like lamb...until he devoured these baby lamb lollipops...success!
1 rack of lamb, frenched
Juice from 1 whole fresh lemon (about 2 - 3 TBSP)
1/4 cup avocado oil or olive oil
3 Tbsp. Dijon mustard (or whatever spicy mustard you have // sometimes we go 2 TBSP horseradish dijon, 1 TBSP whole grain // the mustard helps to cut through the fat + gamey flavor)
2 TBSP dried oregano ( or a few sprigs of fresh)
1 TBSP dried mint (or a few sprigs of fresh)
4-6 cloves of smashed garlic (or 2 if you don't love garlic)
salt and pepper
1 TSP dried oregano
1 TSP dried mint
1 TSP dried basil
1 TSP dried rosemary
1 TSP dried parsley
1 TSP garlic powder
1 TSP onion powder
1/4 CUP avocado or olive oil
salt and pepper
Into a large Ziploc bag, add all of the marinade ingredients, close the bag, and shake it to incorporate all of the items.
Add the rack of lamb and massage the marinade into the meat before putting in the fridge for AT LEAST 2 hours and up to 4 hours.
Pull the bag out of the fridge and move the rack of lamb onto a foil-lined baking sheet.
Add the rub ingredients directly onto the lamb and massage into the meat, drizzle the avo/olive oil last.
Remove the lamb from the sheet pan and place it on your smoker grill.
Smoke your lamb at 225F with fruitwood until an internal thermometer reads 140-145F for medium-rare.
Move the rack of lamb onto the hot part of your grill, directly above hot coals, and char the fat cap on the rack. Char is flavor, y'all!!
Tent some tinfoil over your lamb once it's off the grill and let it rest for 10-15 minutes. THEN EAT ALL OF THESE SCRUMPTIOUS BABY LAMB LOLLIPOPS and never look back.