Recipes — Smoked meats

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...