Rack of Lamb Herb Crust

Name: Lamm-Rack Kräuterkruste
Total time: 1 h
Ingredients: 15 g Meersalz fein; 5 g Schwarzer Pfeffer fein gemahlen; 6 g Rosmarin getrocknet; 4 g Thymian getrocknet; 4 g Knoblauchgranulat; 20 g Paniermehl fein; 10 ml Olivenöl; 15 g Dijon-Senf

Pepper CrustLambHot SmokingMedium1.5–2 hrs58–62 °C130–140 °CApple

The rack of lamb is coated with an aromatic herb crust of fresh and dried herbs and gently cooked in the smoker. Hot smoking at moderate temperature keeps the meat pink and juicy while the crust becomes crispy and aromatic. A delicate apple wood smoke flavor perfectly rounds off this elegant dish.

Ingredients(for 1 kg)

Fine sea salt15 g

Finely ground black pepper5 g

Dried rosemary6 g

Dried thyme4 g

Garlic granules4 g

Fine breadcrumbs20 g

Olive oil10 ml

Dijon mustard15 g

Instructions

Crust Preparation

20 min

Mix rosemary, thyme, garlic granules, breadcrumbs, salt and pepper with olive oil to form a moist crust mixture. Pat rack dry, cover bone tips with foil, season meat with salt and pepper.

Applying the Crust

5 min

Brush the meat side of the rack thinly with Dijon mustard. Press the herb mixture evenly onto the mustard surface. Let the rack acclimatize at room temperature for 30 minutes.

Smoking

1–1.5 hrs

Heat smoker to 130–140 °C with apple wood. Place rack with crust side up indirectly. Smoke until an internal temperature of 58–62 °C for medium-rare is reached.

Rest and Serve

10–15 min

Loosely cover rack with aluminum foil and rest for 10–15 minutes. Cut between the bones into individual chops and serve immediately.

Pro Tip

Cover the bone tips with aluminum foil to prevent burning. After smoking, let the rack rest covered for at least 10 minutes before cutting into chops.

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