Smoked Rack of Lamb
Rated 5.0 stars by 1 users
Food:
Lamb
Serves:
2
Prep Time:
10 min
Cook Time:
35 min
Perfectly cooked Frenched rack of lamb with hits of colour from a minty green sauce and garnished with bright and fresh pomegranate seeds. The lamb is seasoned with a simple rub cumin, pepper, paprika, garlic powder, curry powder and oregano, and smoked down below in the Alchemy and then hit on the grill up top for a beautifully seared crust. The green sauce is made with a mix of cilantro, mint, ginger, garlic, jalapeno for some heat and yogurt and half an avocado for some creaminess. The sauce is fresh and bright and not only adds colour to the dish but is a great cool balance to the smoky and strong flavours of the lamb. Served with smashed grilled parsnip, this dish is so tasty and different, it's a must try.
By:Chef Matt Basile
Ingredients
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1 Frenched Rack of lamb (8 bones)
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Salt
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½ tsp pepper
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½ tsp cumin
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½ tsp paprika
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½ tsp garlic powder
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½ tsp curry powder
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½ tsp oregano
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1-2 tbsp olive oil
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2 large parsnips
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4-5 cloves garlic
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3-4 tbsp fresh ginger
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1 jalapeno or green chili pepper
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½ avocado
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1 bunch cilantro
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½ cup fresh mint
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juice from 3 lemons
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¼ tsp cinnamon
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¼ tsp cumin
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¼ tsp salt
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½ cup olive oil
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2 tbsp yogurt
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1-2 tsp Pomegranate seeds
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Maldon salt
Green Sauce:
For plating:
Instructions
Set smoker to 250F and bring water to a boil in a large pot.
Using a knife with the rack of lamb facing up, split the ribs (still keep them attached) by making a half-inch cut in between the bones. This will make them easier to cut once cooked and so they won’t curl up while cooking.
Season the lamb with salt on both sides. In a bowl mix the pepper, cumin, paprika, garlic powder, curry powder, oregano and olive oil. Cover the lamb in the rub and place in the smoker and smoke for 25 minutes, or until the internal temp reaches 110F-115F.
Cut the tops off the parsnips and add to the boiling water. Cook until fork tender. Once softened, remove from the water and flatten with a large metal spatula and place on the plancha with canola oil. Allow to cook and crisp up, flipping midway.
In a blender, add the peeled garlic and ginger, the jalapeno with the seeds removed, half an avocado, fresh cilantro and mint, juice from 3 lemons, cinnamon, cumin, salt and olive oil. Blend until smooth. Add in the yogurt and blend to incorporate. Set aside.
Remove the lamb from the smoker and place on the grill to sear, 1-2 minutes each side. Remove from the grill and let rest, about 10 minutes. Cut up the lamb chops.
To plate, place the grilled parsnip on the plate, add the lamb chops on top and drizzle with the green sauce, garnish with about 1-2 tsp pomegranate seeds and Maldon salt.