Reverse Seared Rack of Lamb
Rated 3.6 stars by 10 users
Once you enjoy this delicious Rack of Lamb with Mint Chimichurri sauce, your life will be changed forever!
Author:Ingredients
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rack of lamb
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dijon mustard (used as a binder for seasoning on the rack of lamb)
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Pit BarrelÂź Beef and Game Pit Rub
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8 oz panko crumbs
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œ c parmesan cheese
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1 tbsp thyme, chopped
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1 tbsp rosemary, chopped
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1 tbsp sage, chopped
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1 tbsp kosher salt
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1 tbsp course black pepper
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1 c chopped parsley
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1 c chopped mint
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œ c olive oil
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Πc red wine vinegar
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1 tbsp lemon zest
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2 tbsp lemon juice
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4 cloves of garlic, minced
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2 tsp crushed red pepper flakes
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salt and pepper to taste
Parmesan Crust
Mint Chimichurri
Directions
Light your Pit BarrelÂź according to lighting instructions
French rack of Lamb making sure you remove all of the hard fat.
(To âFrenchâ a rack of Lamb: means to remove all the excess meat, fat and cartilage from the bones of your rack.)
Place all âCrustâ 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 BarrelŸ Cooker until internal temperature reaches 120°-125°.
Remove Lamb from Pit BarrelÂź. Remove rebars and fully open the intake vent to increase the temperature.
Place Pit BarrelÂź grate in the Pit BarrelÂź 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 BarrelÂź and let rest for at least 10 minutes.
Mint Chimichurri
Add all ingredients to a blender.
Pulse in blender until combined.
Remove from blender and serve!