Smoked Rack Of Lamb On Pit Boss Pellet Grill

hey we're gonna make up a french rack of lamb today that's right lamb chops now a few weeks back i posted a question on one of our videos what would you guys like to see i mean a bunch of people said they want to see lamb i've made a leg of lamb a few times you know with that traditional mint and garlic i don't like it that way we're going to do this whole kind of moroccan mediterranean theme today no mint little spice stay with me got two pounds french cut lamb rack okay now a couple things i did do just like uh pork ribs there's a membrane on the back so i peeled the membrane off and then this was a hot uh kind of a large layer of fat i'll show you here i trimmed all this off this side now i'm just going to take a little olive oil not lot look can you see me smoking it's freezing in florida today not a lot like i said that might have been uh two teaspoons just guessing let me put just a little bit more on this back side maybe a half a teaspoon there and i'm just using the olive oil for a binding now let's take a look at the seasonings we've got some ginger cumin coriander cayenne garlic cracked black pepper and then i used pink himalayan sea salt i'll put all the measurements down in the description box below you could also it's just as easily used kosher salt just want to mix these goodies up now let me get our rack back over here just going to season this bad boy up [Music] [Music] [Applause] uh i've got this pit ball set on the smoke setting you can see it's flashing back and forth between 175 and 180 degrees now the pellets come in here where this fire cup is on the left side i want to place this lamb rack away from the fire so we cook it slow got a temp probe here i'm going to stick it down in the middle of this lamb rack and for the pellets today i'm using a blend of hickory maple and cherry it's been right at one hour my probe is reading right around 110 degrees i'm going to come in here with my smartrow insta reed and i have to thank the smartrope folks for this you can see we're right around 115. so i'm going to take these guys off of here they're rare right now just going to take them off they're really thin we're going to open this shield that covers up this burn cup then we can get this heat shield removed so we can get some direct heat on these guys in a minute let me get the lid down while that pit boss pellet grill is coming up i've got five ounces of greek yogurt that's a half of a fresh lemon the juice from half of a fresh lemon what we've got here a rockin harissa a little bit spicy i'm going to put in that's a one teaspoon let's get this all mixed in we're going to give it a taste see what else it needs oh it's yummy but it needs just a little bit something else i'm going to hit it up with just a little bit not even an eighth of a teaspoon of cracked himalayan sea salt and it definitely needs some pepper fresh black cracked pepper maybe an eighth teaspoon of that if you don't want too spicy this is going to be great i want one more teaspoon of that delicious how do you say it harissa i think that's how you say it if not somebody will let me know some moroccan mediterranean kind of flavor now let's take one more taste test perfect you can see it's kind of got like a pinkish orange color i've got the top to one green onion just the green part all chopped up let's get back to that lamb see we're right about 440 we got it set on 450. let's get the lid open we got that fire coming up you get the wheel down in fact i'm going to crank it up even 50 degrees more to 500 i want to sear it off quick i don't want to overcook it now look at that nice char on the outside we're going to set them over here might have been one minute each side our rack has been resting here about 10 minutes we're going to cut into these bad boys see what they look like oh i think we're going to like this let me get this around here where you can see them look at the color can you see that let me can you see that that's a perfect some people are going to call this rare i'll call it medium rare you call it what you want cut off a little slice there like so we're going to get that harissa dipping sauce let's see how things turned out okay that is how lamb is supposed to be super tender got a really nice crust on the outside that harissa sauce i hope i'm saying it right if not forgive me and somebody correct me it's got a little from the yogurt you know that little like sour lemon vinegary little spice you know we put cayenne on it for those of you that are worried about things being hot it's not hot it's got a nice perfectly balanced spice blend will i make this again most definitely

Channel: Armadillo Pepper BBQ

Views: 2,854

Rating: 4.8666668 out of 5

Keywords: rack of lamb on pellet grill, rack of lamb on pellet smoker, rack of lamb on pit boss, rack of lamb on the grill, rack of lamb on traeger, smoked rack of lamb, rack of lamb recipe, grilled rack of lamb, how to cook rack of lamb, smoked rack of lamb recipe, lamb rack recipe

Id: BBY4BHgVluo

Length: 8min 26sec (506 seconds)

Published: Sat Mar 20 2021