Ingredients
The Four Saucemen Lamb Rub, Olive oil as a binder. This will help the rub to stick to the lamb. NZ Lamb
For this recipe we used lamb from The Aussie Butcher.
INSTRUCTIONS
Step 1 open a beer and repeat if necessary.
Trim your lamb rack. Remove the silver skin carefully from the meat. Clean up the bones using a sharp knife. Cover the bones with tinfoil. You can leave the fat cap on or remove as this is personal preference. If you leave it on I like to score the fat with a sharp knife. Smear with olive oil and generously rub with The Four Saucemen Lamb Rub.
Set your Barbecue up for indirect cooking at 225f with one chunk of smoking wood. We used Pohutukawa in the BBQ Class. You can use cherry, oak, or hickory.
Place the prepared lamb over an aluminium tray on the barbecue to catch any fat. Cook until the internal temperature hits 135f. Rest under tented foil for 15 minutes.
Open the air vents and increase the barbecue temperature to 550f. Carefully sear the outside of the lamb. If you have left the fat cap on carefully render over the high heat. Re-season if necessary, with salt.
Slice and enjoy with your favourite drink.
Sarah and Adam