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Hickory Planked Rack of Lamb

  • Serves 3-4
  • Prep 10 minutes + 1-8 h plank soak time
  • Ready-In 26 minutes + soak time
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Hickory Planked Rack of Lamb

Here is a festive, wintery, Christmas-Eve-Feast-worthy dish, made on a plank!

Ingredients

1 rack of lamb
1 Outdoor Gourmet Hickory Grilling Plank, soaked over night (the hardwoods need to soak longer than the cedar.)
Rub and/or marinade of your choice
I used...
- pinch of coarsely ground salt and pepper
- fresh rosemary, minced
- a splash of soy sauce
- 2 TBS. honey
- 3 TBS. fresh lime juice
- one hot pepper, minced
- Instantly Fresh Ginger 

Directions

First: Preheat grill to high heat. Pat rack of lamb dry, wrap foil around exposed portion of bone to prevent unattractive burning to the tips. Rub with salt and pepper. Mix remaining ingredients to brush on meat.
Next: Sear rack on grill for about 45 seconds on each side, then turn heat to low. Place soaked plank on grill and place seared rack on plank. Brush soy, honey, ginger, lime mixture on the meat and cover with foil to retain moisture in the meat.
Then: Let roast on plank for 10 minutes or internal temperature is 120 for rare meat. Remove carefully from grill and let juices set for 5 minuets.
Finally: Remove foil and enjoy!