Smoked Garlic Lamb
Total time
Author: Jan Mahlmann
Cuisine: Barbeque
- Lamb
- Chopped Garlic 2 rounded tsp
- Basil rounded tsp
- Oregano rounded tsp
- Rosemary rounded tsp
- Pepper Mill 10 cranks
- Marsala Wine 3 oz
- Balsamic Vinegar 3 oz
- Cream Sherry 3 oz
- Madeira Wine 3 oz
- Extra Virgin Olive Oil
- Put all in large plastic zip bag and add enough Extra Virgin Olive Oil to form an emulsion
- Place rack of lamb in bag, release all air rubbing marinade all over lamb
- Leave in bag at least 45 min but up to 3 hours
- Smoke at 250°F for 3 hours
- Ideal internal temperature: 165°F
Recipe by Lang BBQ Smokers Recipe Blog at https://www.langbbqsmokers.com/blog/smoked-garlic-rack-of-lamb/
3.5.3251