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Rack of Lamb aka Lamb Lollipops

When people tell me they don’t like lamb, this is my go to recipe to convert them. Pairs well with a chimichurri or mint sauce. Cook it like a steak. I hope that you enjoy it.
Rogue Cookers

Doug Scheiding

Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one as competitive cookers. Rogue Cookers won the Houston Rodeo BBQ World Championship (HLSR) in 2015 cooking chicken, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook’s Choice Category at the Jack Daniel’s International Invitational cooking steak and potatoes, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, the Texas Embedded Correspondent to The BBQ Central Show., and a Co-Host to the Baseball and BBQ podcast.

INGREDIENTS

  • 1 or 2 racks of Lamb – about 2 to 2.25 lbs
  • HC Original Championship
  • HC High Plains Heat Rub
  • ½ Cup HC Marinade
  • ½ Cup Soy Sauce
  • ½ Cup Per rack of HC Raspberry and Chipotle Sauce
  • Apple juice
icn-clock

225º

icn-temp

3 hours

COOKING INSTRUCTIONS

  1. Trim the rack of lamb. Cut the fat and the silver skin off the top of the rack of lamb.
  2. In a zip lock bag combine the soy sauce and Head Country Marinade. Place the lamb in the bag and place in the refrigerator for 30 minutes.  Turn at 15 minutes.
  3. Heat the smoker to 225 degrees.
  4. Pull the lamb out of the bag and do not pat dry. On the bone side place a light coat of Head Country Championship Rub then a light coat of High Plains Heat.  On the meat side put a medium coat of both rubs.
  5. Spritz with a light coat of Apple Juice every 30 minutes. This will enhance smoke absorption.
  6. When the temperature reaches 132-134 as measured with a Thermapen in the meaty section of the rack of lamb.
  7. While still on the grill use a brush and LIGHTLY apply a light coat of Head Country Raspberry Chipotle. Smoke for another 5 minutes.
  8. Pull the lamb off the grill and use a knife to slice between the bones and through the meat to create the lollipops. Enjoy and keep converting those former non-lamb lovers.

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