Rack of Lamb

Name: Rack of Lamb
Ingredients: 4 1- to 1 1/2-pound racks of lamb, trimmed of all but a 1/4-inch layer of fat and frenched (each rack should have 8 ribs); 2 cups dry red wine; 1/2 cup Worcestershire sauce; 2 tablespoons distilled white vinegar; 1 tablespoon salt; 2 tablespoons sugar; 3 cups Jacks Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20); 1 recipe Tangy Sweet Sauce (page 23)

8 ingredients

12 steps

Ingredients

4 1- to 1 1/2-pound racks of lamb, trimmed of all but a 1/4-inch layer of fat and frenched (each rack should have 8 ribs)
2 cups dry red wine
1/2 cup Worcestershire sauce
2 tablespoons distilled white vinegar
1 tablespoon salt
2 tablespoons sugar
3 cups Jacks Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20)
1 recipe Tangy Sweet Sauce (page 23)

Directions

1

Using a clean kitchen towel or paper towels, pat the racks of lamb dry.
2

In a large aluminum baking pan, combine the wine, Worcestershire sauce, vinegar, salt, and sugar.
3

Submerge the racks of lamb in the mixture and marinate them, covered, in the refrigerator overnight.
4

When you are ready to cook the lamb, heat a smoker to 325 F.
5

Remove the lamb from the marinade, and discard the marinade.
6

Season each rack lightly with the rub.
7

(Season them very lightly so the ribs arent overly salty.)
8

Place the racks in a clean aluminum baking pan, place the pan in the smoker, and cook for 25 minutes.
9

Remove the pan from the smoker and glaze the racks with the tangy sweet sauce.
10

Put the pan back into the smoker and cook for 5 additional minutes.
11

Remove the pan and let rack rest for 10 minutes.
12

Then gnaw down.