rack of lamb
dijon mustard (used as a binder for seasoning on the rack of lamb)
Pit Barrel® Beef and Game Pit Rub
8 oz panko crumbs
½ c parmesan cheese
1 tbsp thyme, chopped
1 tbsp rosemary, chopped
1 tbsp sage, chopped
1 tbsp kosher salt
1 tbsp course black pepper
1 c chopped parsley
1 c chopped mint
½ c olive oil
¼ c red wine vinegar
1 tbsp lemon zest
2 tbsp lemon juice
4 cloves of garlic, minced
2 tsp crushed red pepper flakes
salt and pepper to taste
Light your Pit Barrel® according to lighting instructions
French rack of Lamb making sure you remove all of the hard fat.
(To “French” a rack of Lamb: means to remove all the excess meat, fat and cartilage from the bones of your rack.)
Place all “Crust” ingredients into a food processor until blended.
Rub dijon mustard all over the rack of Lamb, season Lamb generously with the parmesan crust until fully covered.
Hang or grate your rack of Lamb in the Pit Barrel® Cooker until internal temperature reaches 120°-125°.
Remove Lamb from Pit Barrel®. Remove rebars and fully open the intake vent to increase the temperature.
Place Pit Barrel® grate in the Pit Barrel® if you used the hanging method. Spray grate with cooking spray.
Place lamb on grate for reverse sear. Sear all side for a few minutes to preferred level of doneness/crust. (Recommended internal temperature of 135°.
Remove Lamb from Pit Barrel® and let rest for at least 10 minutes.
Add all ingredients to a blender.
Pulse in blender until combined.
Remove from blender and serve!