Rack Of Lamb With A Bourbon Glaze

Rack of lamb sounds fancy, but Cookout Coach Steve Dotson keeps it real with the Char-Griller AKORN® Kamado Grill.

"With lamb I feel it's very important to not go past the medium rare or medium point. A lot of people will tell you that they don't like lamb because it has a gamey taste and I think a lot of that comes from experiences where the meat has been over cooked, so you'll want to avoid that stay in that medium rare to medium range." - Steve

He makes this backyard-worthy dish easy for grillers at any level, and his bold Bourbon Glaze? That’s the game-changer that’ll take your next feast up a notch.

"This cook is going to be super simple and take less than an hour." - Steve

Simple, smoky, and loaded with flavor—this is lamb done right.

Instructions

1. 01

   Rub Rack of Lamb with 1 Tbsp. of your favorite red meat rub like the Char-Griller Steak BBQ Rub.

2.  

   Ingredients

   • 1 Rack of Lamb
   • 2 tablespoons Char-Griller Steak BBQ Rub, divided

3. 02

   While the rub soaks into the meat, prepare your glaze by adding Dijon Mustard, Crushed Rosemary, Thyme, remaining 1 Tbsp. Char-Griller Steak BBQ Rub, Bourbon, Agave Nectar and Olive Oil together in a bowl. Place in refrigerator.

4.  

   Ingredients

   • 2 tablespoons Char-Griller Steak BBQ Rub, divided
   • 3 tablespoons Dijon mustard
   • 1 tablespoon Agave Nectar
   • 1 tablespoon Bourbon
   • 1 tablespoon Crushed rosemary
   • 4 tablespoons Olive oil
   • 1 tablespoon Thyme

5. 03

   Heat Char-Griller AKORN® Kamado Grill to 450°F. Sear Rack of Lamb on all sides, about 2 minutes per side.

6. 04

   Set lamb aside and adjust AKORN vents so the temperature falls to 350°F. Add Smokin' Stone to AKORN.

7. 05

   Paint wet glaze all over the lamb, making sure it is generously coated.

8. 06

   Put the lamb back on the grill and insert a thermometer. Cook lamb until internal temperature reaches 125°F.

9. 07

   Rest lamb for 10 minutes before serving. Cut into two-bone sections and serve.