Spice Up Your BBQ with This Delicious Chimichurri Rack of Lamb

Mouthwatering Chimichurri Rack of Lamb for Your Next Cookout

Overview

Average:(average: 5 out of 5. Total: 2)

Imagine: sunny skies, chirping birds, and a succulent meat rotating over the open flames. Is there anything more therapeutic? Grab a cold beer, kick back, and let’s get cooking! #TeamLFR Chef and Pitmaster, Aaron Riley, of Bearded Skull BBQ’s chimichurri rack of lamb is easy and guaranteed to impress even the pickiest of eaters.

Smoky fire, buttery garlic, and rich meat flavors combine in a heavenly explosion of taste. But wait, there’s more! Top it off with a bright and herbaceous chimichurri sauce that’ll leave your taste buds begging for more.

rack of lamb

Now, I know what you’re thinking: lamb can be a tricky protein. But fear not, my friends! It’s actually incredibly versatile and can be cooked in a variety of ways. I, for one, am a huge fan of using the rotisserie method. It imparts just the right amount of smokiness that pairs perfectly with the almond wood I’ll be using.

When choosing your racks, choose lamb with little silver skin and more meat on the bone. Trust me, it makes all the difference.

So fire up that grill, grab your tongs, and get ready to impress your friends and family with this delicious and easy rack of lamb recipe. And who knows, it might just become a family favorite like it did for mine. Happy cooking!

KEY INGREDIENTS USED IN THIS RECIPE

Duck fat spray: A secret weapon in any chef’s arsenal, this heavenly spray adds an extra layer of richness and depth to the already flavorful lamb, making it a no-brainer addition to this recipe.

Fire roasted Fresno chilies: Adding a this dish, these charred chilies not only bring the heat, but they also impart a smoky flavor that pairs perfectly with the live fire cooking method.

Truffle oil: Elevate your lamb game to new heights with the luxurious and earthy flavor of truffle oil, a decadent addition that will have your guests swooning and begging for the recipe (but you won’t give it to them because it’s a secret).

Weber Seasonings American BBQ Rub: I really picked up the sweetness on the front end of this seasoning, followed by a stronger presence of mesquite smoke, with a kick of cayenne at the end. A really unique combination of Texas/KC and Memphis style of flavors.

If looking for ideas beyond lamb chops, this rub could be a great baseline seasoning for honoring the staples that have made regional barbecue so great. From tri-tip on the west coast, to Texas brisket, Kansas City style pulled pork or pork belly burnt ends, to a Nashville style of dry-rubbed pork ribs.

duck fat spray as a binder

WHAT SIDE DISHES COULD BE SERVED ALONGSIDE BUTTER BASTED ROTISSERIE RACK OF LAMB?

Parmesan and rosemary mashed potatoes: Mashed potatoes are a classic side dish that never goes out of style. Add in savory cheese, and aromatic rosemary for an amazing combination.

Crispy roasted balsamic brussels sprouts: A perfect balance of sweetness and earthiness that perfectly complements the rich lamb flavors.

Grilled asparagus: Simply throwing a bunch of these beauties on the grill, brings out all of the natural buttery sweetness and charred goodness that make this simple side dish nothing short of delicious.

seasoned rack of lamb over flame

TOP 5 MOST FREQUENTLY ASKED QUESTIONS ABOUT ROTISSERIE RACK OF LAMB

How long do I cook a rack of lamb on a rotisserie? The answer to this is that it depends on your desired doneness, but as a general rule, plan for about 20-30 minutes per pound of lamb.

What’s the best way to season a rack of lamb before cooking? While the options are endless, a simple yet flavorful seasoning of garlic, rosemary, salt, and pepper is always a winner.

Can I cook a rack of lamb on a gas grill? Absolutely! While live fire is always preferred, a gas grill can still impart a nice char and smokiness to your lamb.

Should I baste my rack of lamb while it’s on the rotisserie? Basting adds an extra layer of flavor and moisture to your lamb, so it’s definitely recommended.

How do I know when my rack of lamb is done? Use a meat thermometer and aim for 135°F internal temperature to determine doneness.

WHAT ARE THE BEST BEVERAGE PAIRINGS FOR ROTISSERIE RACK OF LAMB WITH FRESNO CHILLI CHIMICHURRI?

Craft Beer Pairings: For a rich and full-bodied lamb, go with a bold and hoppy IPA like Sierra Nevada Torpedo. If you prefer something lighter, try a Belgian-style Saison such as Tank 7 from Boulevard Brewing.

Cocktail Pairings: To complement the smoky flavor of the lamb, a classic Old Fashioned made with bourbon or rye whiskey is a perfect match. For a refreshing option, mix up a Gin and Tonic with a splash of grapefruit juice.

Wine Pairings: A full-bodied red wine like Cabernet Sauvignon or Syrah is a classic pairing for lamb. Alternatively, a bold and fruity Malbec or a spicy Zinfandel will also complement the dish well. For a white wine option, try a rich and buttery Chardonnay or a floral and fruity Viognier.

rotisserie rack of lamb with chimichurri

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BBQ Butter Basted Rotisserie Rack of Lamb with a Fresno Chili Chimichurri

Get ready to ignite your taste buds with this mouthwatering chimichurri rotisserie rack of lamb and take your BBQ game to the next level!
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: BBQ, Mexican, smoked, weeknight
Keyword: backyard bbq, barbecue, chimichurri, lamb, rack of lamb, rotisserie
Servings: 6
Calories: 400kcal

Equipment

  • Open fire or grill
  • Rotisserie
  • Meat thermometer
  • Knife
  • Wood of choice I used almond

Ingredients

Lamb

  • 2 racks of lamb
  • 1/2 cup Weber American BBQ Rub
  • 1/2 cup Weber Chicago Steak Rub
  • 1/4 cup olive oil or duck fat spray for binder
  • 1 cup melted butter

Fire Roasted Fresno Chili Chimichurri

  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp truffle oil optional
  • 1/2 cup finely chopped Italian parsley
  • 1/2 cup finely chopped cilantro
  • 3-4 cloves of garlic chopped
  • 2 fire roasted Fresno chilies
  • 3/4 tsp dried oregano
  • SPG (salt, pepper, garlic powder) to taste

Instructions

Rack of Lamb

  • To trim or not to trim? I have done it both ways and again it comes down to your personal preference. Even if you're not going to trim you still will need to clean up any excess sinew or silver skin. Next, remove the first inch of the fat cap on top of the rib bones, exposing more bone for a cleaner looking rack. Then score the fat cap with diagonal cuts in both directions.
  • Now in a bowl add equal parts Weber American BBQ rub and Weber Chicago Steak rub and mix thoroughly. Apply your binder of choice to meat only, leaving the bones clean. Then apply the rub mixture to the meat, leaving the bones clean. Reserve any of the remaining rub mixture for your butter baste. Now it's time to skewer your meat and let the meat rest while you get your fire going.
  • Once your fire is going, set up your pit for indirect cooking and add your choice of charcoal. Add this to a chimney, along with a fuel starter, and light. Once charcoal is going, add your wood of choice. Being a red meat, lamb pairs well with a bolder smoke than say, a fruit wood.
  • Let’s now add meat to fire and get it spinning. You will want to maintain your fire for the next hour to hour and a half. 20-30 minutes in to cooking, start applying your BBQ butter baste every 10 minutes for the remainder of the cook. For rack of lamb, I like to take it to an internal temp of 118-122 F. Keep in mind about residual cooking or carry over cooking, wherein the cut of meat will continue to cook once removed from the heat source. This will raise the internal temperature to 125-130 F, which is perfect for lamb. After removing your racks from the heat, allow to rest, then carve, top with chimichurri and enjoy!

Fire Roasted Fresno Chili Chimichurri

  • Add the Fresno chilies to your fire and allow to char for just a few moments. Remove from the fire and set aside to cool.
  • Chop other ingredients and add to a mixing bowl. Once chilies have cooled, chop, add to bowl, and mix all ingredients to combine.
  • Give mixture an hour to rest and allow flavors to combine in the oil. If you are short on time, allow at least 15 minutes for mixture to rest before serving.

Nutrition

Calories: 400kcal
Tried this recipe?Let us know how it was!
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About Chef David W. Olson
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic” and “A Bachelor and His Grill.”
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This Post Has 2 Comments

  1. Ash Miller

    I will try this! looks outstanding!!

    (5/5)
  2. Foodie De Froid

    I needed a lamb rack recipe!! Next week’s must do! Thank you! 😁

    (5/5)

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