Costillar de cordero ahumado

Ingredientes

• 1 whole American or French rack of lamb
• 2 tbsp of olive oil
• 4 cloves garlic (roughly chopped)
• 1/2 tbsp Kosher Salt
• 1/2 tbsp Coarse black pepper
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1/2 tbsp kosher salt
• 1/2 tbsp black pepper

Preparación

1. 1

   --- For The Marinade ---

2. 2

   Combine garlic, olive oil, dried parsley, oregano, salt, and pepper in small bowl

3. 3

   Rub mixture all over the lamb

4. 4

   --- For the lamb ---

5. 5

   Remove from refrigerator and let reach room temperature.

6. 6

   Add more salt and pepper

7. 7

   --- Prep Smoker ---

8. 8

   Clean and oil grill grates using a paper towel soaked in olive oil.

9. 9

   Pre-heat smoker to 225 degrees

10. 10

    --- Smoke the lamb ---

11. 11

    Add the lamb to the smoker bone side down

12. 12

    Smoke at 225 degrees for about 2 hours. Check for doneness using a meat thermometer. Stop when temps are between 135-140 degrees.

13. 13

    Move to cooler part and cook to internal temps reach 145 degrees

14. 14

    Let rest. Top with choice of sauce