Raspberry Rack of Lamb is a little tart and a little sweet and a whole lot of tender and juicy. The only thing better than a rack of lamb from Raider Red Meats is two racks! Plus, it’s only three ingredients to enhance the one of a kind lamb flavor, with a “Kiss of Smoke”.

I think this is the VERY BEST Lamb I have ever eaten and we have to do this again and again.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grills or Smokers, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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See Video: https://datenightdoins.com/video-raspberry-rack-lamb/

Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 30 minutes at 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets:  BBQPelletsOnline

Ingredients: Raspberry Rack of Lamb

• 2 “Frenched” racks of lamb, 8 bones each
• 1 ½ cups raspberry all fruit spread
• ½ cup Briggs True Mustard Sauce
• 2 Tablespoons Briggs True Citrus Pepper, divided

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Raspberry Rack of Lamb

Season both sides of lamb and set aside for 30 minutes or so to let everything get happy.

In a small saucepan melt raspberry spread and then whisk in mustard sauce and simmer on low for 5 minutes.

Preheat your Grill Grates to 400* (205c). When your Grill Grates are screaming hot place your lamb on them meat side down for about 7 minutes. Then give them a quarter turn after 7 minutes and let them go another 7 minutes then brush them with sauce and flip them.

Sauce them and repeat the 7 minutes, giving them a quarter turn. Sauce them again and check your internal temperature.

When the lamb reaches an internal temperature around 135*(57c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 135*(57c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

Backyard BBQ
A Wood Pellet Grill Recipe

Backyard BBQ
A Wood Pellet Grill Recipe

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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