Smoked & Seared Rack of Lamb with Italian Salsa Verde

2.0 (1)

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5 Servings
10 minutes Prep Time
2 hours Cook Time

What could be better than trying out this smoked and seared rack of lamb recipe? Making it on the Pit Boss and sharing it with someone you love. Don’t be intimidated by taking on this meat cut. We’ll show you the steps to get tender and tasty lamb in your own backyard.

"Lamb is one of my favorite things to grill. The fat of the lamb and the flame from the Pit Boss combine to create something magical and incredibly tasty. Don't be put off by the anchovies in the recipe, they bring a delightful saltiness to the salsa verde and no 'anchovy' flavor whatsoever. I like to cook the rack whole and slice into chops before serving, I find you get a more consistent cook when cooking the whole rack."

-Chef Shaun O'Neale

Winner of MasterChef Season 7, Author of "My Modern American Table"

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Ingredients

1 cup Italian parsley, minced
3 cloves garlic, minced
Zest & juice from 1 lemon
2 anchovies, minced
1/4 tsp crushed red pepper
1/4 tsp black pepper
1/2 tsp kosher salt
2 tbsp capers, minced
1 tbsp white wine vinegar
1/2 cup extra virgin olive oil
2 racks of lamb
2 sprigs rosemary, minced
4 sprigs thyme, minced
Kosher salt & pepper to taste

Tools

Medium bowl
Meat probe

Directions

In a medium bowl combine parsley, garlic, lemon zest, lemon juice, anchovies, crushed red pepper, black pepper, salt, capers, vinegar and oil and stir well to combine. Place in the fridge and let rest for at least 1 hour before serving to enhance the flavor of your Italian salsa verde.
Preheat your Pit Boss pellet grill to 250°F.
30 minutes before cooking, remove the lamb from the fridge and season with the rosemary, thyme, salt, and pepper. Let sit on the counter and to reach room temperature.
Place the lamb on the grill and insert a temperature probe into the racks. Smoke the lamb for 45 minutes to 1 hour, or until you reach an internal temperature of 125°F.
Remove the lamb from the grill and turn the heat up to 450°F. Once hot, sear the lamb on all sides. The internal temperature of the lamb should be between 130-133°F for medium rare. Rest the lamb for 7 minutes before slicing into chops and serving with the salsa verde.