Chefs Melissa Cookston & Lindsay O'Neill Aussie Rack of Lamb with Cactus Pear BBQ Sauce
- Prep time 10Min
- Cook time 30Min
- Technique Grill, Broil
- Meat Lamb
- Cut Rack
- Serves 6
This "reverse sear" recipe from Melissa Cookston and Lindsay O'Neill should be on your grilling rotation all summer long.
Ingredients
For Aussie Lamb
- 2 Aussie frenched racks of lamb
- 2 tbsp Southwest Lamb Seasoning
- 1 tbsp Dijon mustard
For the Southwest Lamb Seasoning
- 1 tbsp chipotle powder
- 1 tbsp ancho chili powder
- 2 tbsp smoked paprika
- 1 tbsp kosher salt
- ½ tbsp coarse ground black pepper
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp dried oregano
For the Cactus Pear BBQ Sauce
- ⅔ cup barbecue sauce
- ⅓ cup cactus pear syrup
Method
For the BBQ Sauce
Whisk together the barbecue sauce and cactus pear syrup. Set aside.
For the Southwest Lamb Seasoning
Combine all ingredients and stir until well incorporated. Store in an airtight container for up to 2 months.
For Aussie Lamb
Lightly brush the meat side of the lamb with Dijon mustard. Season thoroughly with the Southwest Lamb Seasoning and let stand for 15 minutes before placing on the smoker. Cover the bones with foil to prevent burning.
Smoke until the internal temperature reaches 110°F. Remove from the smoker (or the cool side of the grill) and transfer to the hot side of the grill.
Grill until the internal temperature reaches 130°F for medium rare. When the lamb is about 5°F below your desired doneness, brush with the BBQ sauce.
Remove from the grill, loosely cover with foil, and rest for 5 minutes before slicing. Serve with additional BBQ sauce.
