Smoked Rack of Lamb

LAMB INGREDIENTS

1 whole American rack of lamb

2 tbsp of olive oil

Salt & pepper

HERB BUTTER PASTE INGREDIENTS

1/4 cup of butter

2 tbsp of olive oil

2 tbsp of parsley finely chopped

1 tbsp of cumin

1 tbsp of minced garlic

Salt & pepper

INSTRUCTIONS 

• In your smoker, build up heat until you reach an even 225F. NOTE: I recommend using hickory or apple wood for subtle smoky flavor.
• In a bowl, mix all the ingredients for the Herb Butter Paste thoroughly.
• Rub rack of lamb with olive oil and season with salt & pepper. On the side without bones, rub the Herb Butter Paste evenly.
• Place lamb in smoker at 225F for 1.5 hours or until the internal temperature is at 135F (medium-rare). NOTE: About 15 minutes before pulling the lamb out, start a hot fire in order to sear the outside layers.
  
• When the lamb is ready, pull it out of the smoker and quickly sear the lamb on both sides for 1 minute each.
• Let lamb rest for 8-10 minutes.

Source: Over the Fire Cooking