Smoked Rack of Lamb Seared with Duck Fat
Full Recipe Video
Prep time
5 min
Serves
2- 4 ppl
Cook time
1.5 - 2 hrs
About this Rack of Lamb Recipe…
This duck fat recipe is a classic example of how cooking with DUCKCHAR Duck Fat can unlock better flavors and textures. Smoked rack of lamb is rich and flavorful on its own. But, when you finish off this recipe with a duck fat sear in a piping hot cast iron skillet, something special happens. Duck fat builds an incredible crust on seared meats. This searing step enhances the texture of smoked rack of lamb. The duck fat enhances the flavor, too. This technique is similar to searing lamb or steak with butter. Except, duck fat imparts an even richer flavor than butter. And, duck fat is a much healthier cooking oil than butter, too. Does this rack of lamb recipe sound too good to be true? It’s real. Now make it!
Ingredients
DUCKCHAR Duck Fat
DUCKCHAR Smoke Somethin’ Dry Rub & Seasoning
Rack of lamb
Kosher salt
Cooking Directions
Step 1 - Pat rack of lamb dry and season with Smoke Somethin’ Rub & Seasoning and kosher salt.
Step 2 - Preheat smoker to 225 degrees F.
Step 3 - Smoke rack of lamb skin side up until internal temperature reaches 110 degrees F. We use a Traeger Pro 34 with applewood pellets.
Step 4 - Heat 3 tablespoons of DUCKCHAR Duck Fat over high heat in cast iron skillet. Sear the rack of lamb with duck fat for a few minutes on each side until internal temperature reaches 131 degrees F and you’ve built a nice exterior crust. Allow duck fat seared and smoked rack lamb to rest for 5 minutes. Slice, serve and enjoy!
