Lamb is always a crowd-pleaser, but can be tragic when overdone. Indirect smoking is a great way to get a perfectly cooked result. These racks look spectacular with a drizzle of hot barbecue sauce poured over just before serving
2 Lamb racks (ask your butcher to french them, they'll look so much nicer)
Generous amount of Tree Bark Rub (allow half a packet
1 tbsp vegetable oil
½ cup Blues Hog Tennessee Red sauce
- Light your smoker and bring it up to 250-275 Fahrenheit.
- Drizzle the vegetable oil over the racks. this will aid the adhesion of the rub and adds another layer of flavour. Sprinkle the Tree Bark Rub over both sides of the racks, ensuring you have an even coating of rub all over.
- Place lamb racks in your smoker and cook to an internal temperature of 55-57 Celsius for medium rare or 60 Celsius for medium (blushing). This should take approximately 45-60 minutes, but always cook to temp, not to time!
- While the lamb is cooking, warm the sauce gently over medium-low heat.
- When your lamb has reached desired doneness, drizzle with the warmed sauce, slice, serve and enjoy!