Servings: 6
Calories: 400kcal
Equipment
- Open fire or grill
- Rotisserie
- Meat thermometer
- Knife
- Wood of choice I used almond
Ingredients
Lamb
- 2 racks of lamb
- 1/2 cup Weber American BBQ Rub
- 1/2 cup Weber Chicago Steak Rub
- 1/4 cup olive oil or duck fat spray for binder
- 1 cup melted butter
Fire Roasted Fresno Chili Chimichurri
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp truffle oil optional
- 1/2 cup finely chopped Italian parsley
- 1/2 cup finely chopped cilantro
- 3-4 cloves of garlic chopped
- 2 fire roasted Fresno chilies
- 3/4 tsp dried oregano
- SPG (salt, pepper, garlic powder) to taste
Instructions
Rack of Lamb
- To trim or not to trim? I have done it both ways and again it comes down to your personal preference. Even if you're not going to trim you still will need to clean up any excess sinew or silver skin. Next, remove the first inch of the fat cap on top of the rib bones, exposing more bone for a cleaner looking rack. Then score the fat cap with diagonal cuts in both directions.
- Now in a bowl add equal parts Weber American BBQ rub and Weber Chicago Steak rub and mix thoroughly. Apply your binder of choice to meat only, leaving the bones clean. Then apply the rub mixture to the meat, leaving the bones clean. Reserve any of the remaining rub mixture for your butter baste. Now it's time to skewer your meat and let the meat rest while you get your fire going.
- Once your fire is going, set up your pit for indirect cooking and add your choice of charcoal. Add this to a chimney, along with a fuel starter, and light. Once charcoal is going, add your wood of choice. Being a red meat, lamb pairs well with a bolder smoke than say, a fruit wood.
- Let’s now add meat to fire and get it spinning. You will want to maintain your fire for the next hour to hour and a half. 20-30 minutes in to cooking, start applying your BBQ butter baste every 10 minutes for the remainder of the cook. For rack of lamb, I like to take it to an internal temp of 118-122 F. Keep in mind about residual cooking or carry over cooking, wherein the cut of meat will continue to cook once removed from the heat source. This will raise the internal temperature to 125-130 F, which is perfect for lamb. After removing your racks from the heat, allow to rest, then carve, top with chimichurri and enjoy!
Fire Roasted Fresno Chili Chimichurri
- Add the Fresno chilies to your fire and allow to char for just a few moments. Remove from the fire and set aside to cool.
- Chop other ingredients and add to a mixing bowl. Once chilies have cooled, chop, add to bowl, and mix all ingredients to combine.
- Give mixture an hour to rest and allow flavors to combine in the oil. If you are short on time, allow at least 15 minutes for mixture to rest before serving.
Nutrition
Calories: 400kcal
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