Pit Boss Smoked Rack of Lamb with Garlic Chimichurri

smoked rack of lamb on a wooden cutting board with a white bowl of chimichurri sauce next to it

Pit Boss Smoked Rack of Lamb with Garlic Chimichurri

A Smoked Rack of Lamb that's smoked and then reverse seared to perfection on our Pit Boss Pellet Grill. Served with a Garlic and Fresh Herb Chimichurri sayce.

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings people

Calories 279kcal

Author Mads Martigan

Cost $40

Equipment

Pit Boss Pellet Grill
Wire Rack
Baking Sheet
Food Processor
BBQ Gloves
Long Handled BBQ Tongs

Ingredients

2 Racks of of Lamb
4 tablespoon Dijon Mustard
Kosher Salt
Fresh Black Pepper

BBQ Rub for Lamb

4 teaspoon Cumin
4 teaspoon Smoked Paprika
2 teaspoon Garlic Powder
2 teaspoon Onion Powder

Garlic and Fresh Herb Chimichurri

½ Cup Fresh Cilantro
½ Cup Fresh Parsley
¼ Cup Red Onion chopped
1 clove Garlic chopped
1 tablespoon Lemon Juice
½ teaspoon Salt
½ teaspoon Black Pepper
1 pinch Red Pepper Flakes optional for heat
½ Cup Extra Virgin Olive Oil

Instructions

Prepare the Lamb

Trim any excess fat from the exposed bones on the rack of lamb.
2 Racks of of Lamb
Rub the Dijon mustard on all sides of each rack of lamb.
4 Tbsp Dijon Mustard
Sprinkle with Kosher Salt and Fresh Cracked Black Pepper on all sides.
Kosher Salt, Fresh Black Pepper
Mix the BBQ rub ingredients together in a bowl and an apply to all sides of each rack of lamb.
4 tsp Cumin, 4 tsp Smoked Paprika, 2 tsp Garlic Powder, 2 tsp Onion Powder
Place the racks on a wire rack over a baking sheet while you start up the Pit Boss pellet grill.

Start the Smoker

Start the Pit Boss and set the temperature to 270°F
Once the grill is up to temperature, place the lamb, on the wire rack, in the pellet grill.

Garlic and Herb Chimichurri

While the lamb is smoking, prepare the Garlic and Herb Chimichurri. Combine everything but the oil in a food processor and pulse intermittently until everything is well chopped and mixed.
½ Cup Fresh Cilantro, ½ Cup Fresh Parsley, ¼ Cup Red Onion, 1 clove Garlic, 1 Tbsp Lemon Juice, ½ tsp Salt, ½ tsp Black Pepper, 1 pinch Red Pepper Flakes
Slowly drizzle in the olive oil and pulse until it is mixed and chunky, about the consistency of a salsa.
½ Cup Extra Virgin Olive Oil
Set aside or refrifgerate until you are ready to serve the lamb.

Sear and Serve the Lamb

Smoke the lamb until it reaches an internal temperature of 130°F, which may take about 1 hour.
Move the lamb to side, turn up the heat on the Pit Boss to HIGH and open the flame broiler for direct heat.
Using a good pair of heat resistant BBQ Gloves to protect your hands and a pair of long handled tongs, hold the rack of lamb by the bones so as not to rub off your seasoning.
Sear each side of the rack of lamb 10-20 seconds at a time, constantly rotating so that you don't burn any part of the lamb over the hot fire.
After about 2-3 minutes total, when the lamb has a nice color on all sides and the crust is sizzling, remove it from the heat to cutting board or wire rack.
The rack of lamb will now be up to about 135°F internally and should rise the rest of the way up to 140°F while it rests for the next 10 minutes.
Slice the lamb and serve with the Garlic Chimichurri Sauce

Nutrition