GrillinFools
I absolutely love lamb, and lamb racks in particular. Accordingly, that love affair is well documented on this website from basil pesto lamb to roasted leg of lamb and even the iconic lamb crown roast. In fact, of all the lamb recipes on this site, this is probably my favorite, because It takes that already amazing lamb and adds soooo much more. After spiraling out the rack of lamb, it gets layered with seasoning, goat cheese, sesame seeds, prosciutto and spinach. Then, the Superior Farms American lamb is rolled back up, tied off and reverse seared on the grill. Scroll down and see the step by step, pic by pic, foolproof grilling instructions for Reverse Seared Lamb Racks on the Grill.
Reverse Seared Lamb Racks on the Grill Ingredients:
- 2 racks of American lamb from Superior Farms
- Your favorite BBQ seasoning, beef flavor preferred
- Garlic infused smoked salt
- 4 ounces goat cheese, divided
- 2 tablespoons sesame seeds, divided
- 4 slices prosciutto, divided
- 1 ounce fresh spinach, divided
- 4 sprigs rosemary, divided
- Bakers twine
Check out that marbling on the lamb at the bottom of the pic above or in this pic:
How to Spiral Slice Meat
First, we will need a long knife, preferably straight. In this case, I went with this 20 inch blade which may be a bit of overkill, but it worked. Slide the blade down along the bones on the outside the curve and then slice in about an inch. Again, keep the knife parallel to the curve of the bones. Then pull the meat back and slice another half inch and pull the meat back and keep repeating until the meat below the bones lays flat. Thus, scroll down for pics of the process:
Now we will layer in that flavor. To start, season with the salt and the beef rub:
If you are wondering about the garlic infused smoked salt, particularly where to get it, I can help. I use this stuff from my friend Coop:
Next, spread that goat cheese:
Afterward, sprinkle the sesame seeds:
Next, a couple slices of prosciutto are on the agenda:
Spinach is next:
Finally, roll the meat back up to form it back into the original shape of that Superior Farms American lamb rack:
Three strands of baking twine and a couple sprigs of rosemary are needed for the next step. Lay the rosemary in the gap where the rolled up lamb meets the bones and then truss up that roll with the twine:
Last but not least season the outside with the garlic infused smoked salt and the BBQ seasoning:
Repeat the process on the other lamb rack and we are ready for the grill:
How to Reverse Sear
Prepare the grill for two zone or indirect grilling. I am using my Primo ceramic grill, which is a kamado grill. Since the Primo is oval, I can bank the coals to the left side of the grill and smoke the lamb on the right before stoking the grill and searing the meat over the hot coals. The method involves smoking the meat until it reaches about 10 degrees short of the desired internal temp. Then, searing the meat to get that gorgeous and delicious browning on the outside. Additionally, searing gets the meat up that last 10F degrees.
How to Reverse Seared Lamb Racks on the Grill
To begin with, my coals are on the left along with some Butlerwood oak smoke wood which means my lamb goes on the right:
Target temperature inside the grill is 250F.
***If you don’t have access to oak wood, you can either reach out to Butlerwood and they can deliver some, alternatively you can check out this link to find what woods you have access to and what they pair well with***
This doesn’t take long. In fact, it takes less time than a lamb rack that was not spiral sliced because the heat can penetrate easier after it was sliced like this. Depending on the size of your rack of lamb and heat of the fire, this could take anywhere form 30-45 minutes. When the lamb is 10F-15F below the desired doneness as they are here, open the lid and stoke up the coals:
***When stoking up the fire to finish the reverse sear method, leave the lid open so the lamb doesn’t continue to cook. Additionally, with the lid open more oxygen can feed the fire and get it hotter more quickly. Therefore, you might need to add more charcoal to the grill***
Slide the oak smoked lamb racks over to the coals once those grill grates are showing north of 400F:
Then sear on the bone side, meat side and stand the racks up and lean them against each other to sear the bottoms of the racks. Basically, sear all the way around:
Once the lamb is seared all the way around and the internal temps have reached the desired doneness, remove from the grill and allow to rest:
Snip the twine then slice and serve:
Reverse Seared Lamb Racks on the Grill Recap
I love lamb with salt and pepper, some smoke and a sear. Additionally, throw in the goat cheese, prosciutto and sesame seeds and we have a whole new level of deliciousness. In all honestly, it only takes a couple more minutes to do the spiral treatment on the lamb racks. Thus I can’t recommend this enough.
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Reverse Seared Lamb Racks on the Grill
Ingredients
- 2 Racks of lamb from Superior Farms
- Garlic infused smoked salt
- Your favorite BBQ rub Preferably a beef rub
- 4 ounces Goat cheese divided
- 2 tablespoons Sesame seeds divided
- 4 slices Prosciutto divided
- 1 ounce Fresh spinach divided
- 4 sprigs Rosemary divided
- Bakers twine
Instructions
- Spiral slice the lamb racks to lay the meat out flat
- Season the lamb with the garlic infused smoked salt and the BBQ rub
- Layer down the goat cheese, sesame seeds, prosciutto and spinach
- Roll the lamb back up
- Place two sprigs of rosemary into the gap where the rolled up lamb meets the bones
- Truss the lamb with three strands of bakers twine
- Season the outside with more salt and BBQ rub
- Prepare the grill for two zone or indirect grilling with coals and smoke wood on one side and the lamb racks on the other - target temp inside the grill is 250
- Smoke the lamb until it reaches an internal temperature that is 10F-15F short of your desired doneness
- Once the lamb is 10F-15F below your desired doneness open the lid and stoke the fire to get the grill grates above 400F.
- Sear the lamb until it is browned all the way around and the temp comes up that last 10F-15F
- Remove from the grill, allow to rest, remove the twine, slice and serve
Video
Scott Thomas
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