Ingredients
Scale
- 1 rack of lamb (Frenched)
- 1 teaspoon salt
- 1 teaspoon black pepper
- Grapeseed oil
- 9 cloves garlic
- Red apple vinegar or balsamic vinegar
- 2 teaspoons oregano
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 0.5 shallot
Instructions
- Prepare the herb paste by blending garlic, oregano, thyme, rosemary, shallot, salt, pepper, grapeseed oil, and red apple vinegar until smooth.
- Generously rub the herb paste over the rack of lamb to ensure even seasoning.
- Preheat your smoker or grill to 225°F (107°C) using your choice of wood chips for extra flavor.
- Smoke the lamb bone side down for about 2 hours or until it reaches an internal temperature of 130°F (54°C) for medium-rare.
- Let the lamb rest for 10 minutes before slicing and serving with your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Smoking
- Cuisine: Gourmet
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 280
- Sugar: 0g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 70mg