Smoked Rack of Lamb
I find that lamb is one of those proteins that you either love or you hate, there’s no real in-between. I’m happy to say that for me, it’s a protein I love. I do tend to gravitate towards beef a little more, but in big part that’s because I know beef tends to be a crowd pleaser, where lamb, again, can be hit or miss for people. But when lamb is cooked properly, it can be so tender and tasty. Not to mention that when you get a Frenched-cut rack of lamb, with the rib bones exposed, it makes for a beautiful final presentation. This dish turned out so tasty and also looked incredible, with the perfectly cooked lamb and hits of colour from a minty green sauce and pomegranate seeds for garnish.
I seasoned my rack of lamb with cumin, pepper, paprika, garlic powder, curry powder and oregano and mixed it with olive oil to create a paste. I find using oil as a binder helps all my seasoning stick to the meat. I then smoked the rack of lamb in the Alchemy smoker and then hit it on the plancha on all sides to sear. The green sauce I made had a mix of cilantro, mint, ginger, garlic, jalapeno for some heat and I also added yogurt and half an avocado for some creaminess. The sauce was fresh and bright and not only added colour to the dish but was a great cool balance to the smoky and strong flavours of the lamb. I’m not a fan of mint jelly with my lamb, so I thought this was a great alternative. The pomegranate seeds on top also add to that pop of colour and bit of crunch and more freshness to the dish. I served the lamb with crispy, smashed parsnip. I know you’ve seen my crispy smashed potatoes before, so it’s kind of the same idea, but with parsnips. Overall, it was a beautiful and tasty dish. If you want to find out how to make my Smoked Rack of Lamb, keep reading, or jump to the full recipe.
Set smoker to 250F and bring water to a boil in a large pot. Using a knife with the rack facing up, split the ribs (still keep them attached) by making a half-inch cut in between the bones. This will make them easier to cut once cooked and so they won’t curl up while cooking. Season the lamb with salt on both sides.
In a bowl mix the pepper, cumin, paprika, garlic powder, curry powder, oregano and olive oil.
Cover the lamb in the marinade and place in the smoker and smoke for 25 minutes, or until the internal temp reaches 110F-115F.
Cut the tops off the parsnips and add to the boiling water. Cook until fork tender.
Once softened, remove from the water and flatten, place on the plancha with canola oil and allow to cook and crisp up, flipping midway.
In a blender, add the peeling garlic and ginger, the jalapeno with the seeds removed, half an avocado, fresh cilantro and mint, juice from 3 lemons, cinnamon, cumin, salt and olive oil. Blend until smooth.
Add in the yogurt and blend to incorporate. Set aside.
Remove the lamb from the smoker and place on the grill to sear, 1-2 minutes each side.
Remove from the grill and let rest, about 10 minutes. Cut up the lamb chops.
To plate, place the grilled parsnip on the plate, add the lamb chops on top and drizzle with the green sauce.
Garnish with about 1-2 tsp pomegranate seeds and Maldon salt.
And now for the full recipe...
Smoked Rack of Lamb
Serves 2 people
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
1 Frenched Rack of lamb (8 bones)
Salt
½ tsp pepper
½ tsp cumin
½ tsp paprika
½ tsp garlic powder
½ tsp curry powder
½ tsp oregano
1-2 tbsp olive oil
2 large parsnips
Green sauce:
4-5 cloves garlic
3-4 tbsp fresh ginger
1 jalapeno or green chili pepper
½ avocado
1 bunch cilantro
½ cup fresh mint
juice from 3 lemons
¼ tsp cinnamon
¼ tsp cumin
¼ tsp salt
½ cup olive oil
2 tbsp yogurt
1-2 tsp Pomegranate seeds
Maldon salt
How to Make the Best Smoked Rack of Lamb
Set smoker to 250F and bring water to a boil in a large pot.
Using a knife with the rack facing up, split the ribs (still keep them attached) by making a half-inch cut in between the bones. This will make them easier to cut once cooked and so they won’t curl up while cooking. Season the lamb with salt on both sides. In a bowl mix the pepper, cumin, paprika, garlic powder, curry powder, oregano and olive oil. Cover the lamb in the marinade and place in the smoker and smoke for 25 minutes, or until the internal temp reaches 110F-115F.
Cut the tops off the parsnips and add to the boiling water. Cook until fork tender. Once softened, remove from the water and flatten, place on the plancha with canola oil and allow to cook and crisp up, flipping midway.
In a blender, add the peeled garlic and ginger, the jalapeno with the seeds removed, half an avocado, fresh cilantro and mint, juice from 3 lemons, cinnamon, cumin, salt and olive oil. Blend until smooth. Add in the yogurt and blend to incorporate. Set aside.
Remove the lamb from the smoker and place on the grill to sear, 1-2 minutes each side. Remove from the grill and let rest, about 10 minutes. Cut up the lamb chops.
To plate, place the grilled parsnip on the plate, add the lamb chops on top and drizzle with the green sauce, garnish with about 1-2 tsp pomegranate seeds and Maldon salt.
