Smoked Rack of Lamb with Orange Marmalade Glaze

From John McLain (@grillin_in_the_atx on Instagram), this simple and easy recipe for Rack of Lamb is low maintenance and easy for even a novice.

Instructions

Marinade

1. 01

   Take lamb rack and trim any excess fat. You want the fat cap to be about ½ inch thick on the cap side of the rack.

2.  

   Ingredients

   • 1 Rack of lamb, 3 to 4 pounds, untrimmed

3.  

4. 02

   Mix rosemary, black pepper, salt and olive oil together in a bowl to make marinade.

5.  

   Ingredients

   • 2 tablespoons Dried rosemary
   • 2 tablespoons Coarse ground pepper
   • 2 tablespoons Kosher salt
   • 3/4 cup Olive oil

6.  

7. 03

   Place lamb rack in ziptop bag and pour marinade mixture inside. Ensure that the marinade is covering the rack and remove as much air from the bag as possible. If you have a vacuum sealer it's even better.

8.  

9. 04

   Allow the lamb rack to marinate for a minimum of 8 hours.

10.  

11. 05

    Once you remove the lamb from the bag, let the olive oil drain in a pan. For added crust, sprinkle a 50/50 mix of coarse ground pepper and Kosher salt on the fat cap before cooking.

12.  

    Glaze

13. 06

    Combine orange marmalade, orange juice, salt and pepper and olive oil in a sauce pan and mix together to make glaze.

14.  

    Ingredients

    • 6 ounces Orange marmalade
    • 6 ounces Orange juice
    • 1 teaspoon Kosher salt
    • 1 teaspoon White pepper
    • 3/4 cup Olive oil

15.  

16. 07

    Bring to a low boil and simmer for 15 minutes stirring periodically. This will allow the glaze to reduce and thicken.

17.  

18. 08

    Once ready to serve, add the melted butter and stir.

19.  

    Ingredients

    • 2 tablespoons Butter

20.  

21. 09

    Prepare your grill for indirect heat.

22.  

23. 10

    Using lump charcoal and post oak (or your favorite type of smoking wood), heat the grill to a consistent 260°F.

24.  

25. 11

    Place the rack of lamb bone side down.

26.  

27. 12

    Insert an internal meat thermometer in the thicket part of the rack, being careful not to have the thermometer touching bone. Touching bone will cause a false temperature reading and a raw rack of lamb.

28.  

29. 13

    Once the rack has reached an internal temperature of 130-135°F (for medium rare) remove the lamb.

30.  

31. 14

    OPTIONAL – increase your grill temperature to 500°F and sear the lamb, fat side down for 2-3 minutes maximum for a nice charred outer texture.

32.  

33. 15

    Remove rack from grill and let rest for 10 minutes.

34.  

35. 16

    With a large carving knife, slice between the bones to create the lamb chops.

36.  

37. 17

    Drizzle with glaze or serve glaze on the side

38.  

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