Herb Crusted Lamb
Just in time for the holidays, this is a must try lamb recipe. Full of flavour and I like to cook my lamb to medium temperature about 130 degrees. You have to season the lamb with your basic salt, pepper and garlic then add the wet rub. Be gentle placing it on the grill as you don’t want to have the wet rub fall off!
Ingredients
- 1 Lamb rack
Dry Rub
- 1 Tsp of each salt, pepper & garlic powder you can also use any of your favourite seasonings
Wet rub
- 1 Cup Italian flat parsley
- 2 Tbsp fresh rosemary
- 1 Tbsp fresh thyme
- 5 Cloves fresh garlic
- 1 shallot
- 2 Tbsp Dijon mustard
- 1/4 Cup olive oil
- salt & pepper to taste
Instructions
- set your grill or smoker at 350 Degrees and blend all wet rub ingredient in a blender until smooth texture
- rub your lamb with the dry rub seasonings on both sides and apply the wet rub on both sides as well
- place lamb in smoker / grill and cook until desired temp , I took mine off at 30 minutes when it hit 130 degrees internal temp,
- let it test for 10 minutes and slice, any left over rub that falls off during the slicing I place back on the lamb great presentation and flavour