Ingredients
- 1 whole rack of Lamp Lollipop, Costco or Sams works well
- 2 TBS favorite BBQ beef rub
- Schmear of Worcestershire, optional
Instructions
Trim the Lamp Lollipop
- Trim off any excess fat or silver skin around the lamb rack
Season the Lamb Lollipop
- Apply schmear of Worcestershire to help rub to stick to your lamb rack
- Apply a medium coat of your favorite BBQ beef rub. I used my 1st place KCBS Beef National Cup Moola Beef Rub
- For best results, dry brine in fridge for an hour before cooking
Preheat the Grill
- Light your grill with wood or charcoal and create a cool and a hot zone. You are looking for medium-low heat, around 275°F or 135°C
Smoke and Sear the Lamb
- Place the lamb rack on the cooler zone of your grill
- Adjust the height so you are cooking around indirect 275°F or 135°C
- Cook until the internal temperature reaches 110F or 43°C, about 20 - 35 minutes depending on how warm your lamb was when you started
- Once you reach 110F, remove the lamb rack and lower the grate until they are almost touching your charcoal or wood embers
- Wait until the grates come up to 600F or 315°C measured by an Infrared thermometer
- Sear meat side down for 60 seconds to get grill marks on the meat side
Rest and Serve
- Once done, remove the lamb from the grill and let it rest for a few minutes before serving
- Slice the lollipops and serve with your favorite sides
Tips
- Don't be afraid to move the V-grates up or down to get the desired cooking temperature
- If you are cooking with charcoal, you can add some wood chunks for more smoke flavor
- Be sure to use a meat thermometer to check for doneness to avoid overcooking the lamb. I like medium rare of 128F internal temp
