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Here's my recipe for Savory Rosemary Rack of Lamb

The full write-up is at the link above, but I thought I'd share it here for some feedback. I've converted a few people to lamb lovers on this recipe.

Recipe
Yield: serves 10
Prep time: 15 minutes
Cooking time: 45 minutes

Ingredients
4 racks of lamb, trimmed and frenched
9 cloves garlic, minced
6 tablespoons fresh rosemary, finely chopped
2 large lemons, zested
4 teaspoons coarse ground black pepper
4 teaspoons coarse sea salt
1/2 cup olive oil (brushed on the meat)

Pull the lamb out while bringing the smoker up to 325°F. Use a very light-tasting wood like Alder. If the racks are vacuum packed be sure to rinse them with cold water and some white vinegar. You can just pour some on a paper towel, run the rack under cold water and then wipe it down with the towel. Then rinse again and pat dry.

Trim and french the ribs. Be sure to trim the fat as much as you can since we'll be smoke-roasting it won't just melt away like baby backs. Liberally brush the racks with the olive oil. Mix all the ingredients for the wet rub in a bowl and rub each rack with a couple tablespoons of the rub everywhere except the sides. To keep the bones from becoming brittle wrap them with pieces of tinfoil (or pretty little hats if you've got themWink)

Place the lamb racks on your smoker bone-side down. Let them cook for approx 30 minutes and then you'll need to keep a close eye on the temperature for the next 5-15 minutes. You DO NOT want to overcook the lamb. Pull them off between 135-140°F. And don't overcook them!! Remember since we're smoke-roasting the meat will come up to temperature awfully quick and these little petite racks don't take any time at all.

Cover and let rest for 5 mins.

These go well with apple-mint jelly (like smuckers) or chive lemon butter - whip 3 cubes of softened butter with a bunch of chopped chives and the zest of 1 lemon (or even lemon salt).
Sounds yummy! I have a friend that loves Lamb. Will have to give it a try. Thanks for sharing, Rusty.
Randy
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