Canada
Australia
Grilled Rack of Lamb
Grilled Rack of Lamb
Rated 3.0 stars by 3 users
Category
Dinner
Servings
8
Prep Time
25 minutes
Cook Time
30 minutes
Looking for an entrée for dinner that will impress your friends and family? Then look no further than this Grilled Rack of Lamb! This recipe is easy to prepare and quick to cook. The result is a delicious and smoky lamb with robust wood fired flavors from the pellet grill.
Lamb is seared on the grill to give the exterior a nice charred and flavorful crust before the temperature is turned down grilling the racks until they reach the desired internal temperature. What you get is a tender rack of lamb with a little bit of char on the outside. Delicious!
Ingredients
2 tablespoons Dijon Mustard
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Pit Boss Chop House Steak Rub
1 teaspoon Rosemary, finely chopped
1 tablespoon fresh Parsley, Chopped
2 chine bones removed, and excess fat trimmed Racks of Lamb
- Basting Brush
- Temperature Probe
- Tongs
For a great sear that will result in the juices being infused back into the crust of the meat, consider using a cast iron skillet on your grill.
-
Fruit Hardwood Pellets
Special Tools
Bigger. Hotter. Heavier. Tip
WOOD PELLET RECOMMENDATION
Directions
- Place the racks of lamb on a flat work surface, then generously brush the lamb all over with Dijon mustard.
- Season the meat on all sides with Pit Boss Chophouse Steak seasoning and sprinkle with parsley and rosemary.
- Fire up your Pit Boss Grill and set it to 400°F.
- If you’re using a gas or charcoal grill, set it up for high heat.
- Insert a temperature probe into the thickest part of the rack of lamb and sear the rack, meaty side down for about 6 minutes.
- Remove the lamb from the grill and turn the temperature down to 300°F.
- Return the lamb to the grill and lean the two racks against each other so that they stand up, and grill for another 20 minutes, or until the internal temperature reaches 130°F.
- Remove the racks from the grill and allow to rest for 10 minutes before carving and serving.