Rosemary smoked honey lamb racks

Rosemry smoked honey lamb racks

Oh my lord, this is one of the most delicious things I’ve ever made. I’ve been thinking about making it for a week or so. Last week, when I met the lovely folks at Honey Delight, I thought their Apple Box honey would be perfect for this dish. You can use another medium to strong tasting honey though. The honey marinade right through the lamb is something really very special when caramelised slowly in the smoker. I put the racks in the smoker at the end of the run, and used some rosemary twigs to really layer the flavour. To do the lamb justice I made a beautifully smooth potato puree flavoured with some mellow garlic, and served it with a few green beans and a slice of grilled lemon for an optional squeeze of acid to cut through the sweet honey glaze and beautiful lamb fat.

Garlicky potato puree

2	small	potatoes roasted in their jackets
1	clove	garlic (boiled or baked in its skin)
1/2	cup	milk
1	tablespoon	butter
1	pinch	salt

Cut open the potatoes and push the flesh through a fine sieve into a small saucepan. Do the same for the clove of garlic. Add the milk and combine, heat until the mixture thickens. Add the butter and salt, heat and stir till it reaches your desired consistency.

Rosemary smoked honey lamb racks

2		Frenched lamb racks
2	tablespoons	Apple Box honey*
6		fresh rosemary leaves
1	teaspoon	kosher salt
1	branch	rosemary for smoking
2	cups	hickory or apple woodchips for smoking

* or other medium to strong flavoured honey

To marinade/cure the lamb, pound the rosemary leaves in a mortar and pestle and combine with salt. Rub the honey all over the lamb racks, back and front. Sprinkle rosemary salt mixture evenly over the racks, back and front. Refrigerate overnight. Rinse the lamb racks, cleaning off all the curing mix. If you’d like, you can rub a little more honey on the lamb before smoking.

Light the smoker, add the lamb when the temperature reaches about 100oC. Place a few woodchips on the coals, and a section of rosemary about 10 cm long. Add more chips and rosemary every 15-20 minutes. Cook for about an hour. Serve with garlicky potato puree and green beans. Garnish with a slice of lemon and sprig of rosemary.