Costillar de cordero ahumado con adobo de hierbas y ajo

Ingredientes

• 2 Racks of Lamb ((Frenched))
• 2 tablespoons Extra Virgin Olive Oil
• 4 cloves Garlic (minced)
• 5 sprigs Fresh Rosemary (chopped) (or 2 1/2 teaspoons dried Rosemary)
• 4 sprigs Fresh Thyme (or 1 teaspoon dried Thyme)
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper

Preparación

1. 1

   Herb Rub - mix together minced garlic, chopped Rosemary, Thyme, Salt and Pepper

2. 2

   Prepare Rack of Lamb - pat dry lamb with a paper towel. Drizzle with Olive Oil to lightly cover the lamb. Rub the Herb Rub all over the meat. Bring to room temperature while you prepare the smoker.

3. 3

   Prepare Smoker - place a foil tray filled with water in the base of the smoker for moisture. Light the charcoal in a chimney starter. After charcoal is fully lit and white, place in the offset smoker. Heat smoker between 225°F-250°F (110°C-120°C).

4. 4

   Insert Probe - place temperature probe in the thickest part of the meat.

5. 5

   Place in Smoker - place Rack of Lamb on the grill in the smoker.

6. 6

   Add Wood - place 2 pieces of Apple Wood on top of the charcoal to maintain smoke. Maintain temperature by adjusting vents.

7. 7

   Smoke - keep Lamb in smoker until desired internal temperature is reached. Medium Rare 135°F (57°C) and Medium is 145°F (63°C). This takes around 45 minutes to 1½ hours depending on temperature and thickness of Lamb.

8. 8

   Rest - remove from heat and cover with foil to rest for 15 minutes.

9. 9

   Serve - slice smoked Rack of Lamb down each rib into individual chops. Serve immediately.