Smoke Roasted Rack of Lamb
2 lamb racks-Frenched
1/4 cup balsamic vinegar
1/4 cup dijon mustard
1/4 cup dry red wine
2 large cloves garlic -- minced
1 lemon -- zested
2 tablespoons Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon ground basil
1/2 teaspoon ground thyme
1/2 teaspoon cracked black pepper
1 pinch kosher salt
Ask your butcher to French and trim the rack of excess fat. Wrap the bone ends
with aluminum foil to keep from burning. For the marinade, combine the vinegar,
lemon zest with the remaining Herb's and spices in a blender to liquefy. Place
the rack in a shallow non reactive dish, pour marinade over the chops and cover
tightly. Marinate for 24 hours in the refrigerator. While preparing the fire mix
the mustard, Worcestershire sauce, wine and soy sauce until blended and reserve.
Remove rack from non reactive dish and place on paper towels to dry off the
marinade before you light the grill. Discard the remaining marinade.
Place charcoal in a pyramid shape and light with either lighter fluid, electric
starter or chimney starter. Wait until coals are gray and prepare the charcoal
to the side for indirect heat method. Spray grid with non-stick spray and let
grid heat over the hot coals (the hotter the grid, the less chance the food will
stick). Place rack on the grid. Smoke roast for one hour to one hour ten minutes
using a medium temperature. Use the vents in the cover and on the grill to
attain cooking temperature. Baste with the mustard sauce after twenty minutes on
the grill and baste thereafter every twenty minutes until done.
Do not overcook lamb. This marinade will really enhance lambs terrific flavor
especially if you ask your butcher to provide you with Certified Fresh American
lamb. That way you will not have to deal with the muttony taste and odor from
the lamb of yesteryear.