Smoked Rack of Lamb

Easter is just around the corner, and it’s the perfect reason to cook a fancy, decadent meal for your friends and family. I used this gorgeous rack of lamb. The glaze is an adaptation of a recipe my dad has always used on lamb. The dipping sauce is just delicious and adds to the decadence of lamb chops. 

Ingredients:

Lamb: 

• Rack of lamb
• Jacobsen Steak Seasoning or something similar
• Olive oil

Glaze: 

• 1 tsp fresh or dried crushed rosemary needles
• 1 tsp hot water
• ¼ cup blackberry jam
• ¼ cup apple/mint jelly
• 2 tsp dried rosemary needles
• 1 tsp red pepper flakes
• Salt & pepper to taste

Rosemary Sauce:

• ½ cup chopped red onion
• 4 cloves garlic, crushed
• 1 tsp red wine
• 3 tbsp chicken stock
• 3 tbsp soy sauce
• 3 tbsp balsamic vinegar
• 3 tbsp fresh rosemary needles
• 2 tbsp dried oregano
• 3 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• Olive oil
• Pepper to taste

Lamb & glaze directions:

Pat lamb rack dry, and French bones if desired.

Score fat cap in a diamond pattern.

Coat thinly with olive oil and season generously with Jacosbsen Steak Seasoning.

Set aside at room temperature. 

Meanwhile, make glaze by steeping rosemary needles in hot water for about 10 minutes. Then stir in jam and jelly, additional rosemary needles and pepper flakes.

Cook on low until well blended and thick. 

Start smoker grill to temperature of 225*.

When preheated, place prepared lamb in the center of the grill and cook until internal temperature reaches 115*.

Remove lamb from grill and place on a plate, tented with foil. Set aside.

Increase heat on grill to high (about 450*).

Prepare rosemary sauce (below).

Brush prepared glaze on par-cooked lamb, coating all sides generously.

Once heated, place lamb back in grill and cook until the internal temperature reaches 130* and the outside is crispy and fat is largely rendered. 

Transfer lamb to a cutting board and rest for 15 minutes.

Slice into individual chops with a sharp knife.

Serve with rosemary sauce on the side for dipping. 

Sauce directions:

In a small pan sauté onion and garlic with about 2 tbsp olive oil until just softened. Deglaze with chicken stock and red wine. Transfer to the bottle of a small blender. Add remaining ingredients and about ¼ cup olive oil. Blend at high speed for about 3 minutes, until well combined. Open, stir, and add about ¼ cup more olive oil. Blend again until well emulsified and smooth. It should be very fragrant and thick like soft sour cream. Transfer to a serving bowl, season with black pepper and cover and chill until ready to serve.