Smoked Rack Of Lamb
Smoked Rack Of Lamb
The first mutton contest I ever entered I won, and here’s how I cooked the lamb chops, just like this here. Note: I like to get the largest rack of lamb I can find, so I can get chops that are at least 1-inch thick apiece. Gives people something to sink their teeth into.
Ingrediënten
- 4 1- to 1½-pound racks of lamb, trimmed by all but ¼-inch layer of fat and frenched; each rack should have 8 ribs
- 2 cups dry red wine
- ½ cup Worcestershire sauce
- 2 tablespoons white vinegar
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 3 cups Jack’s Old South Original Rub or make your own
- 1 recipe Tangy Sweet Sauce
Instructies
- In a large deep aluminum baking pan, combine the red wine, Worcestershire sauce, white vinegar, salt, and sugar.
- Submerge the racks of lamb in the mixture and marinate them, covered, in the refrigerator overnight.
- When you are ready to cook the lamb, heat your smoker to 225°F.
- Remove the lamb from the marinade and discard the marinade.
- Season each rack lightly with the rub.
- (You’re seasoning them lightly so the ribs don’t become overly salty.
- ) Transfer the racks to a clean aluminum baking pan, place the pan in the smoker, and smoke for 2 to 2½ hours, or until internal temperature is 135°F.
- Remove the pan from the smoker and use a brush to glaze the racks with the Tangy Sweet Sauce.
- Put the pan back into the smoker and smoke the racks for an additional 5 minutes.
- Remove the pan from the smoker, transfer the racks to a wooden cutting board, and let the lamb rest, uncovered, for 15 minutes.
- Then slice your chops and serve them up immediately.
