Rack of Lamb is one of those cuts of meat that just feels like it’s made for a special occasion. Well, this Rack of Lamb Roulade takes that special occasion to another level. This is a truly unique preparation that is as beautiful as it is delicious!
WHAT YOU’LL LOVE
- Butterflied loin: Cutting the loin open into one thin, even sheet connected to the bones gives you a canvas for filling and lets it roll back into its original shape.
- Mint pistachio pesto inside: Four cups of fresh mint, roasted pistachios, Parmesan, garlic, lemon zest, and olive oil make a bright, nutty filling that cuts the richness of the lamb.
- Tied between the bones: Kitchen twine between each bone holds the roulade together and keeps the rack looking intact for serving.
- Char, then indirect heat: Direct charcoal heat chars all sides, and moving the roulade to an indirect zone for about 20 minutes cooks it through without burning the crust.
Rack of Lamb Roulade
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
25 minutes
Calories
414
This recipe for Rack of Lamb Roulade is an exquisite dish that elevates the classic cut of meat to a new level of sophistication and indulgence! Savor its succulent flavor and eye catching presentation - perfect for a special occasion.
Ingredients
- 2 racks of lamb
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 4 cups lightly packed mint leaves
- 1/3 cup roasted pistachios
- 1/3 cup parmesan, grated
- 3 cloves garlic, peeled and minced
- grated zest of one lemon
-
Noble Saltworks Hickory Smoked Flaked Finishing Salt, to taste
- freshly ground black pepper, to taste
-
1/3 cup Extra Virgin Olive Oil
For the Mint Pesto
Directions
Build a hot charcoal fire in the back half of the Kamado Joe Classic Joe III. Place the grates on the highest setting of the Divide and Conquer System.
- Trim excess fat and silver skin from the outside of the rack of lamb. Butterfly the loin, creating one thin even layer connected to the bones.
To make the mint pesto, combine all ingredients in a small Food Processor, except the Saica Sicilian Extra Virgin Olive Oil. Process to break down the ingredients. Then, with the food processor running, slowly drizzle in the oil. Process to desired consistency.
Spread the mint pesto out over the surface of the butterflied loin. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Roll up the butterflied loin, returning it to its original shape. Using kitchen twine, tie in between each bone to hold the roulade together. Season the outside with the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.
- Grill the roulade over direct heat, on all sides, until lightly charred. Move to an indirect cooking zone and continue cooking until the internal temperature reaches 135ºF, about 20 minutes. Slice in between the bones and remove the string to serve.
Recipe Note
Recipe FAQ
Why butterfly the loin?
Opening the loin into one thin, even layer creates a flat surface for the pesto, and it rolls back up around the filling so every slice has the stuffing in the center.
Why use mint pesto with lamb?
Mint is a classic partner for lamb. The pistachios add richness and the lemon zest adds brightness, which balance the strong flavor of the meat.
Why tie the roulade between each bone?
The twine holds the rolled loin snug against the bones, so the roulade keeps its shape on the grill and stays together when it's sliced between the bones.
Why start over direct heat and then move to indirect?
Direct heat chars the outside quickly on all sides. Moving the roulade to an indirect zone lets it cook through to the center gently instead of burning.
What internal temperature should the lamb reach?
This recipe pulls it at 135°F, a medium-rare finish. As an intact whole-muscle roast, that is a common serving preference. USDA's general guidance for whole cuts of lamb is 145°F with a 3-minute rest, so anyone who prefers to follow that should cook it to that temperature.
Should the roulade rest before slicing?
A short rest of about 5-10 minutes lets the juices settle, so they stay in the meat when it's cut between the bones.
How long does the mint pesto keep?
It contains fresh garlic and cheese, so keep it covered in the refrigerator and use it within about 3-4 days, or freeze it for longer storage.
How indoor-friendly is this recipe?
4 out of 5. A very hot cast iron skillet can sear the roulade on all sides before it finishes in a 425°F oven, though you'd lose the charcoal char.
Recipe Highlights
Butterflied loin: Makes a flat sheet for the filling.
Mint pistachio pesto: Adds a bright, nutty counterpoint to the lamb.
Twine between the bones: Keeps the roulade together for serving.
Direct char then indirect finish: Chars the outside and cooks the center gently.
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Nutrition
Nutrition
- Nutrition Serving Size
- 5.1 oz
- per serving
- Calories
- 414
- Carbs
- 2 grams
- Protein
- 48 grams
- Fat
- 23 grams
- Sodium
- 158 milligrams
