Frenched Rack of Lamb
Try this recipe if you want to impress guests or treat yourself to a gourmet-level meal without the stress. If you’ve mastered steaks and are ready to branch into something a little more elevated, this rack of lamb is your next move. It’s fast, flavorful, and the bones even give you a built-in handle for slicing and serving with flair.
Ingredients
- 2 each Frenched Racks of Lamb
- ¼ cup Fire and Smoke Society The Usual Seasoning
- ¼ cup Prairie Smoke and Spice Tumbleweed Rub
- 3 tbsp Yonedas Grannies Gold Mustard Sauce
- 2 tbsp Extra Virgin Olive Oil
Instructions
- Preheat smoker or grill to 400°F
- Mix olive oil and mustard, and rub all over lamb
- Season generously with Tumbleweed Rub and The Usual
- Let rest at room temp for 1 hour
- Place lamb bone-side down and cook for 5 minutes
- Flip and cook another 5 minutes, then continue flipping every 5 minutes
- Remove when internal temp hits 128°F
- Rest for 10 minutes
- Slice between bones and serve