Cherry-Pecan Smoked Herb Crusted Rack of Lamb with Red Wine Sauce
This Cherry-Pecan Smoked Rack of Lamb with Red Wine Sauce is backyard gourmet at its finest — rich, smoky, and guaranteed to wow your crowd.
Dr. K's Cherry Pecan Smoked Lamb
Dr. K
35 minutes
20 minutes
American
Dinner
Herb-crusted rack of lamb is lightly smoked with our Cherry Pecan Smoke Cans for a smooth, rich flavor, then finished with a velvety red wine sauce. Elegant enough for special occasions, but simple enough to fire up right on the grill.
Ingredients
- Rack of Lamb
- Cherry Pecan Shotgun Smoker
- Olive Oil to coat lamb
- 1 Tbsp Spicy Brown Mustard for Herb Rub
- 3 Tbsp Dijon Mustard for Herb Rub
- 1 Tbsp Fresh Finely Chopped Rosemary for Herb Rub
- 1 Tbsp Fresh Finely Chopped Mint for Herb Rub
- 1 Tbsp Fresh Finely Chopped Thyme for Herb Rub
- 1 Tbsp Fresh Finely Chopped Parsley for Herb Rub
- ½ Cup Pinot Noir
- ½ Cup Chicken Broth
- 1 Tbsp Butter
- ¼ Cup Sweet Onion Chopped
- 1 Tsp Minced Garlic
- Salt & Pepper to taste
Directions
Bring rack of lamb to room temperature
Mix herb rub ingredients
Coat rack of lamb with olive oil
Sprinkle coarse salt and pepper on both sides of lamb to taste
Apply rub to fat side of rack & allow to marinate for 1 hour
Preheat Big Green Egg or grill to 375
Place Cherry-Pecan Shotgun Smoker on coals or grill as directed
Once smoking, place lamb on grill fat side down for 5-7 minutes
Flip and cook 5-7 minutes
Wrap in aluminum foil and rest for 5-7 minutes
Slice, pour red wine sauce over and enjoy. Red Wine Sauce recipe follows:
For Red Wine Sauce, melt butter in saucepan
Add garlic and onions, sauteing for 3-5 minutes
Add salt and pepper to taste
Add flour and cook 1-2 minutes
Add wine and chicken broth
Simmer and reduce to the desired thickness (3-5 minutes)
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