Prep Time: 30 Min | Cook Time: 4-6 hrs
- Ingredients
- Australian Lamb Rack from High Society Meats
- Cajun Honey Rub Spicy Garlicky
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
- Instructions
- 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.
- 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.
- Smoke indirect at about 300-350F fat side up until it reaches about 130F. It will carry over to a safe 135-140F.
- When done let rest on a cutting board with a foil tent for about 15-20 min before slicing up.
- Chimichurri is good for about a week in the fridge.
- That’s Money!!!


