Rack of Lamb Roulade Recipe
For the Mint Pesto
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.
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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.