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Recipes / Lamb

Spicy Crusted Lamb Rack

On the Stack

Print recipe
Prep time
10 minutes (with 24 hour Marinating time)
Cook time
40 mins
Serves
4
Fuel
Heat Beads® 10kg Original BBQ Briquettes
Fuel
Manuka 4.2L Large Wood Chips
Best cooked on
Stack Smoker & BBQ

Ingredients

2 racks of lamb
2 Tbsp Soft goat cheese

Marinade

50g Rocket
3 Tbsp olive oil
3 cloves garlic
1 chilli pepper
25g roasted pine nuts
25g percorino cheese

  • Marinade racks overnight in fridge.

    Marinade racks overnight in fridge.

  • Cook until internal temperature is 56C.

    Cook until internal temperature is 56C.

  • Rest for at least 10 mins before cutting.

    Rest for at least 10 mins before cutting.

Method

  1. Blend all marinade ingredients together in a food processor.
  2. Remove any silver skin from lack racks.
  3. Rub marinade over lamb racks, cover or place in zip-lock bag and set in the fridge for 24hrs.
  4. Heat BBQ to 140ºC (300ºF), add wood chunks to charcoal.
  5. Smoke Lamb for 40mins until internal temp 56ºC.
  6. Rest for 10mins before cutting.
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