Herb Crusted Rack Of Lamb!

-Take your rack of lamb and pat it dryyy. Trim off excess fat if necessary and remove the silver skin.

-Season the rack generously all over with your preferred seasoning. Let it rest in the fridge while you prepare the crust.

-In a food processor, combine the Panko, parsley, basil, Parmesan, herb rub, and lemon zest. Pulse until the mixture is well combined and fine in texture — this will be your herb crust.

-Fire up your pellet grill to 350°F. Sear the lamb quickly on all sides over grill just until a crust forms — you're not cooking it through yet.

-Once seared, remove the lamb from the grill. Brush or rub Dijon mustard all over the meat to act as a binder for the crust.

-Roll the lamb in the herb crust, pressing firmly to pack as much on as possible, ensuring full coverage.

-Place the crusted rack on the top rack of the smoker, bones facing the smoke. Cook at 350°F until the internal temperature reaches 130–135°F (about 30 minutes for medium rare).

-Remove from the grill and let the meat rest before slicing.

Lamb Sauce:

-While the lamb smokes, heat olive oil in a pan over medium heat. Add the diced shallot and sauté with a pinch of salt and pepper until softened.

-Add the minced garlic and cook briefly until fragrant, being careful not to burn it.

-Pour in the red wine to deglaze the pan, scraping up any fond. Let it reduce by about half.

-Add the beef stock, then toss in the rosemary, thyme, and balsamic vinegar. Bring to a simmer and let reduce for about 10 minutes.

-Remove the rosemary and thyme. Slowly whisk in the cold butter a tablespoon at a time to finish the sauce and give it a silky texture.

-Strain the sauce through a fine mesh sieve and adjust seasoning if needed.