Lamb Rack w/ Pomegranate Chimichurri

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Prep Time: 30 Min | Cook Time: 4-6 hrs

 

Pomegranate Chimichurri

  • 1 cup fresh pomegranate seeds
  • 2 tbsp fresh mint 
  • 1 cup fresh parsley
  • 1 small shallot minced
  • 8-10 cloves of garlic minced
  • Juice from 1 lemon
  • 2-3 tbsp of pomegranate molasses 
  • 2 tbsp red pepper flakes
  • 1 tbsp coarse black pepper
  • 1 tbsp sea salt
  • 2 tbsp my Cajun Honey Rub
  • 1/4 cup red wine vinegar
  • 1/2 – 1 cup olive oil

 

ITEMS USED IN THE VIDEO BELOW

  1. Get all ingredients for Pomegranate Chimichurri in a bowl and mix well. Do this 1st so all ingredients can fuse for better results in the end. * Some stores sell pomegranate seeds already peeled and extracted.
  2. Score the lamb rack in a cross-hatched pattern on the fast side for more surface area for rub and smoke to penetrate. I also scored the bone side.
  3. Smoke indirect at about 300-350F fat side up until it reaches about 130F. It will carry over to a safe 135-140F.
  4. When done let rest on a cutting board with a foil tent for about 15-20 min before slicing up.
  5. Chimichurri is good for about a week in the fridge.
  6. That’s Money!!!

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