Ingredient List:
- 1–3 — Nice 8 bone — Am. Cert. Domestic Lamb Rack
- Urban Accents Luscious Lamb Rub
- Lesley Elizabeth Pomegranate Finishing Sauce
- Grape Seed Oil
- Cherry Wood Chunks
Instruction:
Cut the meat and fat off 1–2″ of the outer bones (Frenching), then score the fat cap in a 1″ diamond pattern. Coat the rack(s) with a light spray of grape seed oil and a Med. coat of Luscious Lamb seasoning.
Smoke the lamb rack(s) with Cherry Wood Chunks for 10–15 minutes in indirect 250°F oven heat.
Preheat griddle on high heat (2–3 second hand hold).
Sear the rack(s) 3–4 minutes per side on the griddle then move them to the grill grates to mark and finish the chops fat side up at about 2 minutes a side. Finished internal doneness traditionally on lamb should be rare to medium rare. Glaze both sides of the rack(s) with Pomegranate Finishing Sauce and continue cooking on a medium low heat (5–7 sec hand hold) to the desired doneness.
Slice the Rack(s) into chops.
Serve immediately.
Enjoy!!
