Aussie rack of lamb with cactus pear BBQ sauce

  • Chuan bi 10Min
  • Thời gian nấu 30Min
  • Phong cách ,
  • Loại thịt
  • Phần thịt
  • Khẩu phần 6

This "reverse sear" recipe from Melissa Cookston and Lindsay O'Neill should be on your grilling rotation all summer long.


For the Cactus Pear BBQ Sauce: 

  • 2/3 cup your favorite BBQ Sauce 
  • 1/3 cup cactus pear syrup 

For the southwest lamb seasoning: 

  • 1 tbsp chipotle powder 
  • 1 tbsp ancho chili powder 
  • 2 tbsp smoked paprika 
  • 1 tbsp kosher salt 
  • 1/2 tbsp coarse ground black pepper 
  • 1 tbsp ground coriander 
  • 1 tsp cumin 
  • 1 tsp granulated garlic 
  • 1 tsp onion powder 
  • 1 tsp dried oregano 

For the lamb: 

  • 2 Aussie racks of lamb, frenched 
  • 2 tbsp. southwest lamb seasoning 
  • 1 tbsp dijon mustard 


For the BBQ sauce: 

  • Whisk together BBQ Sauce and cactus pear syrup. Set aside.

For the southwest lamb seasoning: 

  • Combine all ingredients and stir until incorporated. Store in an airtight bowl up to 2 months.

For the lamb: 

  • Lightly brush meat of lamb with dijon mustard. Season thoroughly with Southwest Seasoning. Set out for 15 minutes before placing on smoker. Place foil over the bones to keep them from burning.
  • Smoke until internal temperature of 110 degrees is reached. Remove from smoker (or cold side of grill) and place on searing hot side of grill.
  • Grill until internal temperature of 130 degrees has been reached (for medium rare.) As temperature hits about 5 degrees below your desired temp, glaze with sauce. Remove from grill, lightly cover with foil, and allow to rest for 5 minutes before slicing. Serve with additional sauce.