Frenched Rack of Lamb
Updated: Jan 12
Let's start with the rack of lamb. In stores, you will find lamb that has been "frenched" to varying degrees. This first rack has the fat cap on and isn't nearly is clean as it could be. There isn't anything wrong with it and some prefer it this way. But it could be a little cleaner.
This next rack is frenched beautifully. The fat cap has been removed and the trimming of the meat between the bones has been taken up much closer to the loin. Again, the only difference here is cosmetic, as this cleaner rack will look much more like a lollipop or a tomahawk when finished.
Formalities aside, let's get down to the fun stuff.
1 french cut rack of lamb
rubs and spices of your choice
Olive oil, dijon mustard or binder of choice
Use a little olive oil, mustard or the binder of your choice and lightly coat the rack of lamb. Liberally apply your seasonings.
Smoke your rack of lamb at 225 degrees until the internal temperature is 125 (if not using the smoker, use the sous vide or oven until 125 IT)
Remove from the smoker/ heat source and let rest lightly tender for 15 minutes. While the meat rests, crank your grill up to high, get your charcoals red hot, or heat your cast iron skillet until it is smoking.
Sear your meat, about 1 minute per side. It is essentially already done. We are just creating a nice crust on the outside and locking in flavors.
Let rest another 10 minutes. Slice and finish with a pinch of salt. Serve immediately.