Lamb Rack Dijon Pepper Crust
A premium lamb rack with a crispy Dijon mustard and pepper crust, hot smoked to perfection. The mustard-herb crust forms an aromatic protective layer that keeps the tender meat juicy while adding a spicy note. Cherry wood pairs perfectly with the delicate lamb and sharp mustard.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutes + overnightPat the lamb rack dry and rub with sea salt. Let it rest uncovered on a rack in the refrigerator overnight so the surface dries out and forms a better crust.
Applying the crust
10 minutesMix Dijon mustard, rosemary, garlic powder and pepper together. Stir in breadcrumbs. Apply this paste evenly on the meat side of the rack. Cover the bones with aluminum foil.
Smoking
1.5-2.5 hoursPreheat the smoker to 130-150 °C. Add cherry and oak wood chips. Smoke the lamb rack crust-side up indirectly until a core temperature of 60-63 °C is reached.
Resting
10 minutesLet the rack rest loosely covered for 10 minutes. Do not wrap tightly to keep the crust crispy. Cut between the bones into individual chops and serve immediately.
Pro Tip
Briefly sear the lamb rack at very high temperature before applying the crust for better adhesion and more intense roasting notes. Cover the bones with foil to prevent burning.
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