California Farm January Smoked Rack of Lamb

Name: How to cook California Farm January Smoked Rack of Lamb - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 2 rack dinners, 2 rib dinners
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm January Smoked Rack of Lamb

This is a recipe from shepherds from the Pyrenees mountains who tend sheep here in our California mountains. One choice lamb is field butchered , herb cured, parts smoked and parts boiled at the end of winter season, enough food preserved for six months for one shepherd and one dog. Here is our half rack of lamb recipe, rubbed with herbs, smoked, both in pink and well done versions, a feast. Gamey and tender at the same time.

Ingredient

Food ration :

2 people, 2 rack dinners, 2 rib dinners

Cooking time :

2-3 hours

Half

rack of lamb with 4 whole ribs, 2 pounds

1/2 cup

Oil mix 90% canola, 10% olive oil

1/2 cup

fresh leaves of rosemary

Garlic confit or peeled garlic cloves

2 Tbs

dijon mustard

1 Tbs

Cracked green peppercorns

2 Tsp

Maldon flaked sea salt

Half

chimney of mesquite charcoal

Half

chimney of soaked oak hardwood for smoking

Cooking instructions

* Step 1

In food processor, puree rubbing ingredients to a smooth paste. Wash meat with lemon juice, dry. Brush meat evenly, dry overnight in fridge. Next morning, bring to room temperature while starting cold smoke fire in grill.

* Step 2

Build cold smoke fire in grill: light mesquite charcoal in chimney with straw, needles or paper, when hot, spread coals against side of grill by tempered air intake, put grill cover down, open grill exhaust vent half. Add soaked hardwood on top of coals, add lamb, add rosemary twigs to hardwood, set air intake to half, smoke. Feel grill cover, adjust air intake and grill vents to keep cover handwarm.

* Step 3

Insert thermometer probe in thickest part of the lamb chops against the bone, bring to 145F degrees, rest 5 minutes. Rack will be pink meat inside. For well done lamb, add 30 minutes. Bottom lamb chop is pink, top lambchop is well done.

* Step 4

Cut ribs off the rack before serving. Brush ribs with honey, close air intake valve and put ribs back on grill to carmelize the honey on the ribs while fire cools. Serve smoked ribs cold next day with bread.