Share
Recipe Provided By
"Over the Fire Cooking"Prep Time
25 min
Cook Time
2 HRs 30 min
Total Time
2 hrs 55 min
Servings
2
Ingredients
- 1 whole rack American Lamb
- 2 tablespoons olive oil
- Salt and pepper, to taste
Herb Butter Paste
- 1/4 cup butter
- 2 tablespoons olive oil
- 2 tablespoons parsley, finely chopped
- 1 tablespoon cumin
- 1 tablespoon minced garlic
- Salt and pepper, to taste
Directions
Preheat smoker to 225°F. (Hickory or apple wood is recommended for subtle smoky flavor.)
For the Herb Butter Paste: In a bowl, add butter, oil, parsley, cumin, garlic, salt and pepper; mix thoroughly.
Rub lamb with oil; season with salt and pepper. On the side without bones, rub Herb Butter Paste evenly.
Place lamb in smoker for 2 to 2-1/2 hours, or until internal temperature is 135°F (medium-rare). About 15 minutes before pulling the lamb out, start a hot fire in order to sear the outside layers.
When the lamb is ready, pull it out of the smoker and quickly sear on both sides for 1 minute each; let lamb rest for 8 to 10 minutes.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
