In the mean time, I've got a very special recipe, courtesy of my dear friend Aaron Miller. Aaron can smoke up some mean grub on his Yoder pellet grill. He's been kind enough to share his recipe for lamb popsicles with an amazing marinade. Take it away, Aaron...
All the Marinade Ingredients |
Fresh Racks of Lamb |
The blended marinating sauce. The lemon grass added a hint of ginger flavor, and the thyme added an earthy/peppery taste. |
Ready for Smoking with all that flavor! |
The finished product |
These are sometimes called "Lamb Popsicles" because of their sweet flavor |
1/4 Cup - Olive oil
2 cloves crushed garlic
1Tbsp - Dijon mustard
1tsp - Paprika
1Tbsp - Honey
2 tsp - Lemon zest
2 Tbsp - Fresh chopped parsley
2 Tbsp - Lemon verbena leaves (can substitute crushed lemon grass)
2 tsp - Fresh thyme leaves
Fresh ground black pepper
Coarse sea salt
Blend all the ingredients in a blender except for the salt and pepper. You will want this nice and blended. Use a brush and spread the marinating sauce all over your racks of lamb. Put them in the fridge for about 2-3 hours. Before placing the lamb on the grill, season lightly with the pepper and sea salt.
Smoking:
I smoked the lamb at 220-225 degrees. You will want the internal temperature of the lamb to be between 165-170 degrees - for well done. After you pull it off the grill, let it set about an hour for the juices to redistribute before slicing.
Aaron, that lamb looks amazing! A special thanks to you for sharing that amazing recipe with all of us! Keep up the good work on that smoker!
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