DIJON CRUSTED RACK OF LAMB
| YIELDS: 6 Servings | PREP TIME: 10 mins | COOK TIME: 30 mins | TOTAL TIME: 40 mins |
Rack of lamb smothered in Dijon mustard and herbs then smoked. Lamb is wonderful to serve on Christmas and Easter, but please don't wait until a holiday to make this - it's SO GOOD!
INGREDIENTS:
1 rack of lamb (or 3, if you're feeding a crowd)
Dijon mustard
Sea salt
Italian seasoning
Rosemary
Black pepper
Tools
Smoker
Instant read thermometer
Cutting board
Knife
DIRECTIONS:
- Preheat smoker to 400°F.
- Brush all sides of the rack of lamb with Dijon mustard and season generously with sea salt.
- Sprinkle with Italian seasoning, rosemary, and freshly cracked black pepper.
- Transfer to the preheated smoker and cook for 30-40 minutes. (Alternatively, you can cook on the grill or in a skillet over medium-high heat, flipping every 5 minutes or so, until an internal temp of 125-130°F is reached.)
- Remove from the smoker and let rest for 10-15 minutes before slicing and serving.
