Lamb is an under appreciated protein in my humble opinion, and this smoked rack of lamb recipe is going to KNOCK your socks off when you try it- trust me! My husband said this is one of my all-time best recipes, he literally LICKED the plate after he was finished, and I promise it will make you look like a rockstar when you make it!
What is a Rack of Lamb?
Have you ever had a pork chop?
A rack of lamb, also known as carré d'agneau, is a lamb cut that is perpendicular to the spine and includes 16 ribs or chops, but in retail it is commonly sold as a single rack of 8 ribs.
You have most likely had lamb chops, and when you are having rack of lamb you are essentially cooking those lamb chops still joined together. In this recipe, we will smoke them all together and then slice them at the end and dip them into crushed cashews for a nice crunchy yet creamy finish.
Most rack of lambs available for purchase are a half rack (ie from one side, versus the entire rack of ribs) that includes 8 ribs and pork chops. This rack of lamb came from Meat and Bone.
Garam Masala and Lamb – the Perfect Combination
The literal translation of Garam Masala means “warm spice”, and this blend of Indian spices can vary based on what part of India it is from, but the standard Garam Masala available in your most grocery stores is a combination of coriander, cumin, cardamom, black pepper, cinnamon and nutmeg. Many versions will also add in turmeric (making it similar to curry), as well a ginger, garlic, mustard seeds and fennel. Garam Masala is as flavorful as it is fragrant and makes for a full sensory experience on this smoked lamb paired with crushed cashews. Garam Masala butter slathered on this lamb, coupled with smoke from the grill and a dipped in more Garam Masala butter and then dipped in crushed cashews makes this smoked rack of lamb dish a real show stopper!
This picture of spices is from a cooking class I took in India where we learned how to make curries using various spices, including the Chef's own home ground Garam Masala.
Ingredients for Garam Masala Smoked Rack of Lamb
The crushed cashews in this recipe give a nice creamy crunchiness to the lamb that balances perfectly with the garam masala butter.
Where to Purchase Rack of Lamb?
This rack of lamb came from Meat N Bone, use my link to get 10% off your order.
Meatnbone is offers quality meats at an affordable price.
Tools Needed for this Smoked Rack of Lamb
- Grill
- Smoking Chips – I am in love with Barrel Proof smoking chips because they add tons of bourbon flavor to all my smoked meats!
- Smoker Tube – use this if you are using a gas grill to add smoke flavor to the Lamb
- Knife – I'm a fan of Dalstrong knives Japanese Grade Knives
- Cutting Board
- Thermapen or Meater Meat Thermometer- you want to monitor the temp of this Lamb and make sure you don't over cook it!
Directions for Garam Masala Smoked Rack of Lamb
Set your butter out 30 minutes beforehand and let it get soft in order to easily make compound butter with it. Then, with a stick blender in a pint sized or tall mason jar combine the butter with the garam masala and salt. Reserve half of the butter for using later.
Next, cover the lamb with the butter.
Prepare your grill for two zone grilling- direct and indirect zones.
Start your fire and add your preferred wood chips to add smoke flavor. (I prefer Bourbon Barrel chips to add nice bourbon flavor to all my smoked and grilled meats!)
Get your coals going, with the charcoal on one side, and smoke roast the lamb over the indirect side so it only gets ambient heat from the grill but it is not directly over the coals.
Get the temp of the grill to 350 degrees and let the lamb cook on indirect until the internal temp reaches 120 degrees. Once it hits this internal temp then transfer it to cook directly over the coals. Let the lamb cook over the coals, flipping once to get nice crust, until the internal temp has hit 125 degrees (rare).
It is EXTREMELY important to carefully monitor the temp of your lamb and ensure you don't overcook it!
GRILL INSTRUCTIONS FOR GAS and PELLET:
If using GAS: create two zones by having two burners on, two off. Use a smoker tube on a gas grill to add smoke flavor.
If using a Pellet Smoker, set your grill to a lower temp of 275 so the meat has time to absorb smoke flavor before cranking up the heat
NOTES ON INTERNAL TEMP FOR LAMB: Serve Medium Rare and Don’t Overcook!
A note about internal temp for lamb: Many people think they don’t like lamb because they claim it tastes “gamey”. People who say this have not had lamb cooked to the correct internal temperature of medium rare- 130 degrees. When you cook lamb past medium, it starts to taste gamey which is why you don’t want to overcook it.
If someone asks you to cook their lamb “well done” then tell them you will serve them frozen pizza instead because it would be a travesty and a WASTE of that poor lamb’s life to overcook it and ruin the meat that way!
After you have grilled the meat until you've reached in an itenatal temp of 125, remove the meat. Next, slice each piece between the bones making singular pork chops.
Melt the remaining Garam Masala butter and place it on a shallow bowl or plate. Dip each piece, getting both sides wet, and the dip each piece in the chopped cashews, making sure each piece is coated.
Serve immediately. Pair with your favorite sides- I usually pair with a simple arugula salad and let the lamb be the star of the show, as it rightly should be!
The best way to serve lamb is medium rare- 130 degrees. This is how the lamb looks before being dipped in garam masala butter and cashews.
Smoked Rack of Lamb FAQ:
What cut of lamb is used for this recipe?
This recipe calls for a rack of lamb, which is a cut perpendicular to the lamb's spine that includes 8 ribs or chops. It's essentially a set of lamb chops still connected together by the bone.
What is garam masala?
Garam masala is a blend of aromatic Indian spices that commonly contains spices like coriander, cumin, cardamom, pepper, cinnamon, and nutmeg. It brings a complex yet warming flavor to dishes.
What wood chips do you recommend using?
The recipe recommends using bourbon barrel wood chips to impart a nice bourbon flavor while smoking the lamb. Other wood chips like hickory, apple, or cherry would also work well.
This smoked rack of lamb will usurp the Prime Rib at your Holiday Table!
What is the best way to cook this on a gas or pellet grill?
For a gas grill, use the 2-zone setup by having 2 burners on and 2 burners off to create indirect and direct heat zones. Use a smoker tube for extra smoke flavor. For a pellet grill, set the temperature lower at 275°F so the lamb has time to absorb smoke before searing it over higher heat.
What is the proper internal temperature for lamb?
Lamb should be cooked to medium-rare, with an internal temperature of 125-130°F. Cooking lamb beyond medium can make it taste gamey.
How do you make the Garam Masala butter?
Soften a stick of butter and whip it together with the garam masala and salt using a stick blender or mixer until fully incorporated.
Can I make the compound butter ahead of time?
Yes, you can make the garam masala butter up to 5 days in advance. Just store it covered in the refrigerator until ready to use.
What sides go well with this dish?
Some good side options are: arugula salad, roasted vegetables, rice pilaf, naan bread, roasted potatoes. Keep sides simple to let the lamb shine.
The finished lamb chops, dipped in crushed cashews, are melt in your mouth delicious!!
Okay guys, are you ready to make this epic Smoked Lamb Recipe? Leave me a comment below if you try this recipe and let me know your thoughts! And if you are looking for additional Lamb Recipe inspiration, check out my grilled boneless leg of lamb roast or my grilled denver lamb ribs recipe. Happy Grilling BBQ Fam! ❤️
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Description
Fragrantly spiced yet not spicey garam masala butter paired with crunchy cashews make for the perfect treatment for bourbon smoked lamb. Save this recipe because it will convert even non Lamb lovers into fans! Trade your Holiday Prime Rib in for this delicious smoked lamb recipe, you won't be sorry!
1 Rack of Lamb
1 stick of butter
1.5 tbsp garam masala
2 teaspoons sea salt
1 cup cashews, chopped in a food processor
Set your butter out 30 minutes beforehand and let it get soft in order to easily make compound butter with it. Then, with a stick blender in a pint sized or tall mason jar combine the butter with the garam masala and salt. Reserve half of the butter for using later.
Next, cover the lamb with the butter.
Prepare your grill for two zone grilling- direct and indirect zones.
Start your fire and add your preferred wood chips to add smoke flavor. (I prefer Bourbon Barrel chips to add nice bourbon flavor to all my smoked and grilled meats!)
Get your coals going, with the charcoal on one side, and smoke roast the lamb over the indirect side so it only gets ambient heat from the grill but it is not directly over the coals.
Get the temp of the grill to 350 degrees and let the lamb cook on indirect until the internal temp reaches 120 degrees. Once it hits this internal temp then transfer it to cook directly over the coals. Let the lamb cook over the coals, flipping once to get nice crust, until the internal temp has hit 125 degrees (rare).
GRILL INSTRUCTIONS FOR GAS and PELLET:
If using GAS: create two zones by having two burners on, two off. Use a smoker tube on a gas grill to add smoke flavor.
If using a Pellet Smoker, set your grill to a lower temp of 275 so the meat has time to absorb smoke flavor before cranking up the heat
NOTES ON INTERNAL TEMP FOR LAMB: Serve Medium Rare and Don’t Overcook!
A note about internal temp for lamb. Many people think they don’t like lamb because they claim it tastes “gamey”. People who say this have not had lamb cooked to the correct internal temperature of medium rare- 130 degrees. When you cook lamb past medium, it starts to taste gamey which is why you don’t want to overcook.
If someone asks you to cook their lamb “well done” then tell them you will serve them frozen pizza instead because it would be a travesty and a WASTE of that poor lamb’s life to overcook it and ruin the meat that way!
After you have grilled the meat until youve reached in an itenatal temp of 125, remove the meat. Next, slice each piece between the bones making singular pork chops.
Melt the remaining Garam Masala butter and place it on a shallow bowl or plate. Dip each piece, getting both sides wet, and the dip each piece in the chopped cashews, making sure each piece is coated.
Serve immediately. Pair with your favorite sides- I usually pair with a simple arugula salad and let the lamb be the star of the show, as it rightly should be!
Notes
Affiliate links have been used in this post. I only recommend products I personally use and endorse!
Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dinner, Lamb Recipes
Method: Smoke/Grill
Cuisine: American, Indian Fusion
Keywords: Smoked Rack of lamb
The post Garam Masala Cashew Crusted Smoked Rack of Lamb appeared first on Grill Girl.
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