Reverse Seared Pesto Lamb Racks

Ingredients

  • 1
    2 Cups Fresh Basil Leaves, Packed
  • 2
    1/2 Cup Freshly Grated Pecorino Romano or Parmesan Cheese
  • 3
    1/2 Cup Extra Virgin Olive Oil
  • 4
    1/4 Cup Pine Nuts, Toasted
  • 5
    2 Garlic Cloves, Minced
  • 6
    1/4 Teaspoon Salt, More to Taste
  • 7
    Pepper To Taste
  • 8
    3 Lamb Racks
  • 9
    Coarse Salt

The perfect show-stopping dish for Easter, these Reverse Seared Lamb Racks are sure to be the highlight of the meal.

 What is the reverse sear method and why do we do it? Reverse searing means to smoke the meat to just short of the desired doneness and then sear it off at the end to get that lovely (and tasty) flavor crust. If we sear first then smoke, the smoke will not penetrate the meat because of that flavor crust. This is the best of both worlds. It infuses the meat with wonderful smoke flavor and then has that lovely browning from the sears that caramelizes the proteins. Reverse searing is great for roasts like tri tip, standing rib roasts (prime rib), pork loin (and tenderloin), and thick steaks. Be careful. This method is addictive.

Instructions:

1. Combine all but the lamb racks and coarse salt in a food processor and blend until all those flavors create a thick, gooey, magnificent green paste. 

2. Place the lamb racks into a large re-sealable plastic bag and pour the basil pesto over the top. Seal the bag and make sure the pesto coats all the meat. Place the bag in the fridge for 2-24 hours

3. Remove the lamb from the plastic bags and salt both sides before preparing the grill for about 250 degrees and place the smokin’ stone in the bottom along with a chunk of pecan wood. Once the smoke starts rolling, we are ready to cook. 

4. Place the pesto lamb racks over the Smokin’ Stone and close the lid.

5. Smoke the lamb until it hits 120 degrees Fahrenheit.  

6. Remove the lamb from the grill, take off the grill grates and, with heat proof gloves, take out the Smokin’ Stone and stoke up the fire by stirring up the coals, opening the bottom vent wide open and adding more coal if necessary.

7. Once the fire kicks up to above 400 degrees, place the grill grates back on the AKORN and sear the lamb racks on both sides. 

8. Once both sides are seared, the temp should be close to 140F and ready to serve. I’d say we nailed a rare to medium rare with these meat lollipops.


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