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Smoke-Roasted Rack of Lamb with Anise-Garlic Paste

Makes 4 servings

Prep time: 10 minutes, Grilling time: 14 to 21 minutes

Paste

• 3 tablespoons extra virgin olive oil
• 2 tablespoons ground anise seed
• 1 tablespoon minced garlic
• 1 tablespoon anise-flavored liqueur
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
  
  
• 2 racks of lamb, 1 to 1-1/2 pounds each, frenched
  
  
• 1 large handful hickory or oak chips, soaked in water for at least 30 minutes

In a small bowl mix the paste ingredients.

Cut 3 or 4 slashes about 1/2 inch deep in the fat on top of each rack of lamb. Rub the paste all over the meat, making sure to get some in the cuts on top. Let the meat sit at room temperature for about 30 minutes before grilling. Wrap aluminum foil around the exposed bones to prevent them from charring.

If you are using a charcoal grill, fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the coals burn down to medium heat. Leave all the vents open.

If you are using a gas grill, preheat your grill on high until it reaches 500°F. Then adjust the burners to direct medium heat.

Drain the wood chips and scatter them over the charcoal or put the wood chips in the smoker box of your gas grill, following the manufacturer’s instructions. Brush the cooking grate(s) clean. When the chips begin to smoke, sear the racks, fat side down first, over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until golden brown all over, 4 to 6 minutes, turning once and swapping their positions as needed for even cooking. If flare-ups occur, move the racks over indirect heat until the flames die down.

When the racks are golden brown all over, move them, bone side down, over indirect medium heat, and continue to grill, with the lid closed as much as possible, to your desired doneness, 10 to 15 minutes for medium rare, rotating them as needed for even cooking.

Remove the racks from the grill, loosely cover with foil, and let rest for 5 minutes. Cut between the bones and serve warm.

Tip: When buying lamb, look for meat that is light red (not too dark) and finely grained (not coarse). The fat should be white (not yellow).

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