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Garlic Rosemary Rack O Lamb

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Hadn’t really considered roasting a rack of lamb on my Primo until yesterday, and boy am I glad I did.  It turned out fantastic, and that bbq taste just added additional flavours that you cannot get from oven roasting.  So here you go....my garlic rosemary roasted Rack O Lamb, done on the Primo.

 

I use a wet rub to get a nice flavourful crust on the lamb so you’ll need to get your Komado nice and hot - I held the temp at 450 - 475 and used the deflector plates.  

 

The wet rub:

3 Tbsp finely chopped fresh garlic

2 Tbsp finely chopped fresh rosemary

5 Tbsp fresh grated parmasean cheese (you can use bread crumbs instead)

Pinch of salt and pepper to taste

A couple Tbsp of olive oil

 

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I run all ingredients, except the cheese, through a small blender to emulsify the flavours together.

 

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Your rack of lamb should have the chime bone and cap removed, and make sure it is properly frenched (that is, make sure there is no flesh on the bone before you wrap them in tin foil - this is very important as you can risk spoiling the loin during the cook).

 

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Season the rack with salt and pepper then brown all sides in a heavy cast pan with olive oil and butter. 

 

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Once the rack has cooled a bit, brush a thin and even coat of Dijon mustard all over it then cover it with the garlic rosemary and parm mixture.

 

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Place on your heated Komado and allow to cook to an internal temp of 135 (for med rare), remove and let sweat before carving into chops.  The side dish is roasted broccoli.  

 

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Serve with a bold red and enjoy !  

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