Rack of Lamb Roulade
- By Tom Jackson
- Nov 6, 2018
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!
Rack of Lamb Roulade Recipe
- 2 racks of lamb
- Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
For the Mint Pesto
- 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 Saica Sicilian Extra Virgin Olive Oil
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.
You might also enjoy: Smoked Crown Roast of Lamb
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.