Treat yourself to a decadent yet easy-to-make meal with Chef Britt's reverse-seared Rack of Lamb! Enjoy perfectly cooked lamb on a bed of savory stewed chickpeas, satisfies even the most discerning palates.
WHAT YOU'LL LOVE
- Rubbing a thin layer of maple mustard onto the lamb before seasoning gives the Hardcore Carnivore rub something to grip onto, rather than falling off a bare surface
- Smoking low at 200°F first, then finishing with a hard sear on GrillGrates, separates gentle cooking from crust-building into two distinct stages
- Soaking the garbanzo beans overnight before cooking them the next day softens them fully, so they turn creamy rather than staying chalky once stewed
- Smashing half the cooked chickpeas and returning them to the pot thickens the stew's texture naturally, rather than needing a separate thickening agent
Reverse-Seared Rack of Lamb
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
12
Prep Time
10 minutes
Cook Time
1 hour 5 minutes
Calories
1357
Perfectly-cooked rack of lamb served over a bed of comforting stewed chickpeas! Chef Britt shares this simple yet indulgent dish while showcasing the theory of reverse-searing!
Ingredients
- 2 racks of lamb, trimmed
-
Kozlik’s Amazing Maple Mustard
-
Hardcore Carnivore Camo Game & Lamb Seasoning
- 2 cup dried garbanzo beans
-
Jacobsen Salt Co. Pure Kosher Sea Salt, as needed
-
6 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, thinly sliced
- 1-inch knob of ginger, peeled and finely grated
- 1/4 tsp of ground cinnamon
- 2 tsp smoked chile powder
-
1 can San Marzano Ciao Tomatoes, strained from their juice
For the rack of lamb:
For the stewed chickpeas:
Directions
To make the rack of lamb:
Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF. Trim to remove any silver skin and/or excess fat on the outside of the rack. Rub a small amount of Kozlik’s Amazing Maple Mustard on the surface of the meat to use as a binder. Season the rack generously with Hardcore Carnivore Camo Game & Lamb Seasoning. Rest the meat a few minutes to allow the rub to properly adhere.
Place the rack of lamb in the center of the upper shelf. Smoke until the internal temperature reaches 115ºF-125ºF. This takes roughly an hour.
When the steak reaches the desired internal temperature, remove it from the grill, set aside, and cover loosely with foil. Immediately remove the door from your two-door diffuser (or remove the entire heat diffuser) and place GrillGrates over the open fire. Set the temperature to 400ºF or higher for direct grilling. When the grill comes up to temp place the lamb rack on the GrillGrates and grill on both sides until the internal temperature reaches 135ºF-145ºF or desired doneness.
Remove the lamb rack from the grill. Rest 5 minutes before slicing. Serve the steak on top of stewed chickpeas, and enjoy!
To make the stewed chickpeas:
In a large bowl, combine the garbanzos, 3 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt, and enough lukewarm water to cover by a few inches. Let soak at room temp overnight.
On the following day, drain and rinse the garbanzos and put them in a dutch oven. Add 4 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt and 8 cups fresh water. Bring to a boil, then reduce the heat so the water simmers gently. Cook until the garbanzos are tender and creamy all the way through and not chalky at all, 45-60 minutes. Add water as needed to keep the garbanzos submerged. Once fully cooked, transfer the garbanzos and their cooking liquid to a bowl.
For the instant pot: Drain and rinse the soaked garbanzos and place them in the instant pot with 4 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt and 8 cups fresh water. Cook on high pressure for 15 minutes, then immediately release the steam and hold until further use.
Heat an empty dutch oven over medium heat. Add the extra virgin olive oil, onion, and 1/2 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt. Cook, stirring occasionally, until the onion softens, about 2 minutes. Add the garlic, ginger, cinnamon, and chile powder. Let sizzle for a moment, then add the San Marzano Ciao Tomatoes and break them up with your spoon/spatula. Cook for a few minutes, stirring and scraping the bottom of the pot only every so often.
Add the garbanzos and their liquid. (With the instant pot, start with adding only half of the liquid, adding more if needed). Adjust the heat so that the liquid bubbles gently, then cook for about 5 minutes, until the flavors have melded.
Using a slotted spoon, scoop out about half the garbanzos, smash them, and then return them to the pot to achieve a creamier consistency. Season with Jacobsen Salt Co. Pure Kosher Sea Salt to taste.
Recipe Note
Recipe FAQ
Why rub maple mustard onto the lamb before applying the dry seasoning?
The mustard gives the Hardcore Carnivore Camo seasoning something to stick to, helping it adhere through the smoke rather than falling off a bare, unseasoned surface.
Why smoke the lamb at a low 200°F first, then finish it with a hard sear on GrillGrates?
This reverse-sear approach separates the two goals: the low smoke brings the interior up to temperature gently, while the hot, direct sear afterward builds a browned crust without overcooking the inside the way a single-stage high-heat cook might.
Why soak the garbanzo beans overnight before cooking them the following day?
An overnight soak in salted water softens the beans ahead of time, so when they're simmered the next day, they turn fully tender and creamy rather than staying chalky in the center.
Why smash half the cooked chickpeas and return them to the pot?
Mashing a portion and stirring it back in thickens the stew's texture naturally, giving it a creamier consistency without needing to add a separate thickening agent.
What internal temperature should the rack of lamb actually reach?
This recipe smokes it to 115-125°F, then sears it to a final internal temperature of 135-145°F, a medium to medium-well finish. As a whole-muscle cut, there's no minimum cook temperature requirement the way there is for ground meat.
How indoor-friendly is this recipe?
3 out of 5 — a low oven can replicate the gentle first stage, and a hot cast iron skillet can handle the final sear; the chickpea stew comes together entirely on the stovetop regardless.
Recipe Highlights
Mustard-based binder: Helps the seasoning adhere through the smoke.
Reverse-sear technique: Separates gentle cooking from crust-building.
Overnight bean soak: Ensures a creamy, fully tender texture.
Partially mashed chickpeas: Thickens the stew without added ingredients.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.44 oz
- per serving
- Calories
- 1357
- Carbs
- 23 grams
- Protein
- 81 grams
- Fat
- 103 grams
- Sodium
- 352 milligrams
