Grilled Rack of Lamb
Reverse Seared Rack of Lamb is the perfect way to nail the Medium Rare inside and get a nice, Chargrilled Crust on the outside. And forget about the traditional Mint Jelly served with Lamb because this Rack of Lamb has a Pepper Jelly Glaze. WHAT MALCOM USED IN THIS RECIPE:- Malcom’s Gyro Hero Jalapeño Greek Seasoning
- Meat Bags
- Al Frugoni Chimi Churri Seasoning
- Thermoworks DOT
- 12″ Red Handle Slicing Knife
Rack of Lamb with a Pepper Jelly Glaze
Description
Reverse Seared Rack of Lamb is the perfect way to nail the Medium Rare inside and get a nice, Chargrilled Crust on the outside. And forget about the traditional Mint Jelly served with Lamb because this Rack of Lamb has a Pepper Jelly Glaze.
Ingredients
- 3 racks of lamb (6–8 bones each)
- 1/4 cup Malcom’s Gyro Hero Jalapeño Greek Seasoning
- 1/4 cup Al Frugoni Chimi Churri Seasoning
FOR THE MARINADE:
- 5 cloves garlic – minced
- 2 Tablespoons honey
- Juice from 1 lemon
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 3 Tablespoons Malcom’s Gyro Hero Jalapeño Greek Seasoning
PEPPER JELLY GLAZE
- 1 jar habanero pepper jelly
- 1 Tablespoon balsamic vinegar
- 2 Tablespoons hot water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes
Instructions
- Season the racks of lamb with a light coat of Gyro Hero Greek Seasoning.
- Place the racks in a large ziplock bag or container and pour the marinade over the top. Close the bag and make sure all of the meat is covers with the marinade. Refrigerate for 1 hour minimum.
- Remove the lamb from the marinade and re-season with a little more Gyro Hero Greek Seasoning.
- Prepare the Primo smoker for indirect cooking at 250 degrees.
- Place the racks of lamb on the pit, insert a meat probe thermometer to monitor internal temperature and cook the lamb until the internal temp reaches 115 degrees.
- Remove the lamb from the pit and rest for 30 min. While the lamb rest remove the heat diverter plate from heat grill for direct searing at 550 degrees.
- Combine the pepper jelly glaze ingredients below in a small bowl. Reserve a little for serving with the lamb.
- Place the lamb over the hot coals and brush with the pepper jelly glaze. Sear for about 1 minute on all sides.
- Repeat for all 3 racks then slice into individual chops and serve with a drizzle of the reserved pepper jelly glaze.
Keywords: lamb, rack of lamb, chargrilled, reverse sear, reverse sear lamb, lamb chops, medium rare, grilled rack of lamb
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