THE ULTIMATE SMOKED RACK OF LAMB

Indulge in the exquisite flavors of Brian Nielsen's signature dish - The Ultimate Smoked Rack of Lamb. This meticulously crafted recipe elevates the succulent tenderness of premium lamb racks with a perfect balance of smoky aromas and rich seasonings. Whether you're hosting a special gathering or simply craving a gourmet meal, Brian's recipe promises a culinary experience like no other. Discover the art of smoking lamb to perfection with The Ultimate Smoked Rack of Lamb.

INGREDIENTS

• 1 full rack of lamb

• 1/2 - 1 cup Pesto

• Fresh Mint

• 2 Jalapenos or more to your liking

• Salt & Pepper

• Large Plastic Bag Hickory wood or pellets (whatever your smoker takes)

DIRECTIONS

1. Smoker at 200° / Grill with hot coals.

2. Sprinkle your rack of lamb with the salt and pepper.

3. Combine the pesto, fresh mint and jalapenos and coat the rack of lamb. Place in the large plastic bag for at least 2 hours.

4. Prepare your smoker to do a cool smoke, no higher than 200° F. Using a meat thermometer monitor the meat until it hits 120°-125° F.

5. Take it out of the smoker and put on the grill until the meat reaches 140° F and the fat has a light char.

6. Let rest, and take a temp until it is 145° F and slice.