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Smoke-Roasted Grilled Rack of Lamb
Yield: 8 servings

2 lamb racks, Frenched
1/4 c balsamic vinegar
1/4 c Dijon mustard
1/4 c dry red wine
2 lg cloves garlic, minced
1 lemon, zested
2 tb Worcestershire sauce
1 ts soy sauce
1 ts ground basil
1/2 ts ground thyme
1/2 ts cracked black pepper
pinch kosher salt

Ask your butcher to French and trim the rack of excess fat. Wrap
the bone ends with aluminum foil to keep from burning.

For the marinade, combine the vinegar, lemon zest with the remaining
Herb's and spices in a blender to liquefy. Place the rack in a
shallow non reactive dish, pour marinade over the chops and cover
tightly. Marinate for 24 hours in the refrigerator. While preparing
the fire mix the mustard, Worcestershire sauce, wine and soy sauce
until blended and reserve.

Remove rack from non reactive dish and place on paper towels to
dry off the marinade before you light the grill. Discard the
remaining marinade.

Place charcoal in a pyramid shape and light with either lighter
fluid, electric starter or chimney starter. Wait until coals are
gray and prepare the charcoal to the side for indirect heat method.
Spray grid with non-stick spray and let grid heat over the hot
coals (the hotter the grid, the less chance the food will stick).
Place rack on the grid. Smoke roast for one hour to one hour ten
minutes using a medium temperature. Use the vents in the cover and
on the grill to attain cooking temperature. Baste with the mustard
sauce after twenty minutes on the grill and baste thereafter every
twenty minutes until done.


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