Slow-roasted Rack of Lamb

Slow-roasted Rack of Lamb Recipe
  • 0
  • January 14, 2016
Project Description

Source: Primo Ceramic Grills
Yields: 1 hour
Temperature & Cooking Time: 250°F for 2.5 hours

INGREDIENTS

  • 2 racks of lamb ribs
  • 3 lemons, juiced
  • olive oil

RUB INGREDIENTS

  • 2 tablespoon sea salt
  • 2 tablespoon ground peppercorns
  • 4 tablespoon basil, chopped
  • 4 tablespoon rosemary, chopped
  • 4 tablespoon fresh thyme, chopped
  • 1 teaspoon cayenne pepper
  • 2 tablespoon oregano
  • 2 tablespoon onion powder
  • 2 teaspoon smoked paprika
  • 2 tablespoon coriander seed, crushed
  • 2 tablespoon garlic powder
  • 2 tablespoon seasoning salt
  • 2 teaspoon mustard powder
  • 2 tablespoon cumin
  • 2 tablespoon chili powder

Mix thoroughly for dry rub.

DIRECTIONS

  1. Trim off any excess fat from the ribs. Lightly coat with olive on the meat side only. Sprinkle rub heavily and press down on the meat so the rub sticks.
  2. Place on a tray and cover with clear plastic wrap. Refrigerate 24 hours.
  3. Set up the grill for indirect cooking and heat to 250°F. Place ribs in the grill for 2 1/2 hours.
  4. Remove, place on a plate and loosely foil for 10 minutes.
  5. Cut into chops and pour fresh lemon over them.