Malcom Reed

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Reverse Seared Rack of Lamb is the perfect way to nail the Medium Rare inside and get a nice, Chargrilled Crust on the outside. And forget about the traditional Mint Jelly served with Lamb because this Rack of Lamb has a Pepper Jelly Glaze.

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Rack of Lamb with a Pepper Jelly Glaze

WHAT MALCOM USED IN THIS RECIPE:
– Malcom’s Gyro Hero Jalapeño Greek Seasoning
– Meat Bags
– Al Frugoni Chimi Churri Seasoning
– Thermoworks DOT
– 12″ Red Handle Slicing Knife

Pepper Jelly Glazed Rack of Lamb

Ingredients:
– 3 racks of lamb (6-8 bones each)
– 1/4 cup Malcom’s Gyro Hero Jalapeño Greek Seasoning
– 1/4 cup Al Frugoni Chimi Churri Seasoning

For the Marinade – combine the following ingredients:
– 5 cloves garlic – minced
– 2 Tablespoons honey
– Juice from 1 lemon
– 1/2 cup balsamic vinegar
– 1/2 cup olive oil
– 3 Tablespoons Malcom’s Gyro Hero Jalapeño Greek Seasoning

Directions:
1.Season the racks of lamb with a light coat of Gyro Hero Greek Seasoning.
2.Place the racks in a large ziplock bag or container and pour the marinade over the top. Close the bag and make sure all of the meat is covers with the marinade. Refrigerate for 1 hour minimum.
3.Remove the lamb from the marinade and re-season with a little more Gyro Hero Greek Seasoning. 
4.Prepare the Primo smoker for indirect cooking at 250 degrees. 
5.Place the racks of lamb on the pit, insert a meat probe thermometer to monitor internal temperature and cook the lamb until the internal temp reaches 115 degrees. 
6.Remove the lamb from the pit and rest for 30 min. While the lamb rest remove the heat diverter plate from heat grill for direct searing at 550 degrees. 
7.Combine the pepper jelly glaze ingredients below in a small bowl. Reserve a little for serving with the lamb. 
8.Place the lamb over the hot coals and brush with the pepper jelly glaze. Sear for about 1 minute on all sides.
8.Repeat for all 3 racks then slice into individual chops and serve with a drizzle of the reserved pepper jelly glaze.  

Pepper Jelly Glaze:
– 1 jar habanero pepper jelly 
– 1 Tablespoon balsamic vinegar- 2 Tablespoons hot water- 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– Pinch of red pepper flakes

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