Rack of Lamb

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Rack of Lamb - Cuso Cuts

Since most people don’t make lamb often, my rack of lamb recipe is a wonderful treat. It combines the vibrant color of pesto aioli with spicy smoked peppers and a smoked garlic confit sauce. Since your smoker is up and going, you’ll be able to smoke the goat cheese and peppers along with your rack of lamb.

By the way, I often make a double batch of the aioli. Why? Because it’s versatile. You can tinker with the flavor a bit, then use it like any basil sauce. Try it on:

  • Sliders as a condiment
  • Seafood
  • Potato wedges while their cooking
  • Brussels sprouts during braising
  • Salads as part of a vinaigrette
  • Chicken as a marinade.

Tip: I like to make the pesto and treat the lamb ahead of time (1 day) so when guests arrive I have more time to socialize. Cover it and put it in the refrigerator. Make sure it reaches room temperature before you smoke it. 

Pit Masters Memo

Eating lamb is something with a very long history. 10,000 years ago humans in Central Asia started using sheep meat as a dietary staple. By the Middle Ages, farmers knew that sheep were handy for more than just  food. They were used for wool, parchment (skins), milk, butter, and cheese. 

In the 1500s, brave sea-faring sheep arrived in North America transported by the Spanish. By the 1800s there were commercial cattle herds. 

Sides

  • Asparagus with brown butter
  • Grilled baby romaine or radicchio
  • Pomegranate carrots with honey
  • Roasted potatoes in herb sauce
  • 4 Bean salad
  • Crusty bread with butter

From the Bar

  • Canadian Shiraz
  • Amber or Brown Ale
  • Scotch
  • Margarita
  • Old Fashioned
  • Pinot Noir
  • Sangria
  • Ice Tea
  • Minted sparkling water
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