Smoked Lamb Rack
- 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
- 6 Large white washed potatoes Peeled and quartered
- 2 tbsp Duck fat
- 1 Sea Salt Flakes
- 3-4 Stalks Rosemary
- 3 Bunches of asparagus
- 1 tsp Butter
- 1 Truss baby tomatoes
- 1 Sea Salt Flakes
- 1 Olive Oil
- 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.
- 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.
- 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.
- 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.
- 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.