Lamb

Smoked Lamb Rack

03
Mar

 

Smoked Lamb Rack

With pea & mint puree, roast potatoes, steamed asparagusand truss tomatoes.
Print Recipe Pin Recipe
Prep Time 1 hr 15 mins
Servings 6 people

Ingredients
  

  • 2 Full sized lamb racks - frenched & trimmed (Ask your butcher to do this for you,if you want the fat cap on let your butcher know)
  • 1 Hardcore Carnivore Camo Game and Lamb Seasoning

Pea & Mint Puree

  • 500g Frozen peas
  • 1 cup Mint leaves Roughly chopped
  • 1/4 cup Olive Oil
  • 1 Lemon

Roast Potatoes

  • 6 Large white washed potatoes Peeled and quartered
  • 2 tbsp Duck fat
  • 1 Sea Salt Flakes
  • 3-4 Stalks Rosemary

Steamed Asparagus

  • 3 Bunches of asparagus
  • 1 tsp Butter

Roast Tomatoes

  • 1 Truss baby tomatoes
  • 1 Sea Salt Flakes
  • 1 Olive Oil

Instructions
 

Lamb Rack

  • Prepare the smoker to cook at 135C / 275F.
  • Add 2-3 medium sized smoking wood chunks once the smoker isup to temperature.
  • If the fat cap is removed trim away any excess silverskin on the lamb.
  • If the fat cap is on, using a sharp knife score the fat in acrosshatch pattern with the score marks approximately 1cm apart, scoring onlyhalfway into the layer of fat.
  • Apply Hardcore Carnivore Camo Game and Lamb Seasoning generously all over the meat and allow to rest for 10-15 minutes.
  • Wrap the exposed bones tightly in foil.
  • Place the lamb racks fat side up in the smoker (See Tips)
  • Cook the meat to an internal temperature of 50C / 122F, removefrom the smoker and cover the meat loosely with foil to rest.
  • Allow the meat to rest for 20 minutes.
  • Remove foil and slice the lamb rack to serve.

Pea & Mint Puree

  • Bring a large saucepan of salted water to the boil andblanch the peas for 3 minutes. drain in a colander.
  • Place the mint leaves and peas into a tall jug and blitzwith a stick blender, slowly adding olive oil and blend until smooth, about 2-3minutes.
  • Scoop the puree into a sieve and use the back of a spoonto gently push it through the sieve into a bowl to achieve a silky texture.
  • Season the puree with salt and a squeeze of fresh lemon juice, mix & serve with the lamb.

Roast Potatoes

  • Preheat the oven to 200C / 390F.
  • Place the potatoes in a saucepan of cold salted waterand bring to the boil.
  • Reduce the heat to a simmer and cook until just fork tender.
  • Drain in a colander and allow to rest for 5 minutes.
  • Add potatoes to a large mixing bowl with the duck fatand shake gently to rough up the edges and coat the potatoes in the duck fat.
  • Sprinkle with a generous amount of sea salt and add the rosemary.
  • Place in the oven and roast, turning twice, for 45minutes or until golden and crispy.
  • Sprinkle with sea salt to serve.

Steamed Asparagus

  • Trim the tougher ends off of the asparagus, leaving thespears about 8-10cm in length.
  • Set the asparagus over a steamer and steam for 5 to 10 minutes, until tender.
  • Remove from the heat and spoon over the butter,  allow to rest for 2-3 minutes before serving.

Truss Tomatoes

  • Settle the oven at 180C / 355F.
  • While the meat and potatoes are resting, line an oven proof dish with baking paper and place the tomatoes in the dish.
  • Liberally coat the tomatoes with olive oil and sprinkle with sea salt flakes.
  • Cook the tomatoes for approximately 15 minutes.
  • Remove from the oven and allow to rest for 5-10 minutes before serving.

Notes

  • Delicate flavoured smoking wood chunks pair very nicely with Lamb, try Cherry or Apple.
  • When applying the rub make sure you don’t miss the sides of the rack, and there’s no need to apply the rub on the underside of the bones - don’t rub what you aren’t going to eat.
  • Wrapping the bones in foil prevents them from burning while cooking, they will look fantastic when serving.
  • If using a pit barrel style cooker, insert a hook between bones two and three and hang the lamb racks over the coals with the thicker portion of meat closest to the coals.
  • As tempting as it is just let the lamb rest after removing it from the smoker to allow all the juices to be reabsorbed.
  • Slice from the  underside of the lamb to help navigate your way between the bones.
  • Store the puree in the fridge as soon as possible to keep a vibrant green colour. 

Get your ingredients now:

Quick View

Australian Lamb

Frenched Lamb Rack (Per Kg)

$69.99
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Cultured Butter

Pepe Saya Unsalted Cultured Butter – 225g

$8.50
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Out of stock

Rubs & Salts

Morton – Coarse Kosher Salt – 1.36 Kg

$10.00

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Your meat will be delivered Cryovaced, which is a superior form of packaging that allows fresh goods to be kept fresher for longer.There are some effects of using Cryovac packaging, but we believe these few are outweighed by the advantages. Specifically, the meat will change to a darker red colour while in the packaging due to the lack of exposure to oxygen.

The meat will also sweat while in the packaging and this can result in an unpleasant smell when you first open the packaging ( this is not an indication of the freshness of the meat).

To overcome both of these effects all you need to do is when you’re ready to at your meat, simply remove it from the packaging and leave it out for 10-15 minutes. When out of the packaging and exposed to oxygen again the meat will slowly return to the usual red colour.

Once you have removed the meat, simply rinse out the bag and throw it in the bin and the smell will disappear too.

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