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Primal Grills Live Fire Lamb

  • Total Time: 35 mins
  • Yield: 4 1x

Ingredients

Scale

We recommend using Primal Grills Live Fire Grills

  • 1 whole rack of Lamp Lollipop, Costco or Sams works well
  • 2 TBS favorite BBQ beef rub
  • Schmear of Worcestershire, optional

Instructions

Trim the Lamp Lollipop

  • Trim off any excess fat or silver skin around the lamb rack

Season the Lamb Lollipop

  • Apply schmear of Worcestershire to help rub to stick to your lamb rack
  • Apply a medium coat of your favorite BBQ beef rub. We use Slap Yo Daddy Moola Beef Rub
  • For best results, dry brine in fridge for an hour before cooking

Preheat the Grill

  • Light your grill with wood or charcoal and create a cool and a hot zone.  You are looking for medium-low heat, around 275F or 135C

Smoke and Sear the Lamb

  • Place the lamb rack on the cooler zone of your grill
  • Adjust the height so you are cooking around indirect 275F or 135C
  • Cook until the internal temperature reaches 110F or 43C, about 20 – 35 minutes depending on how warm your lamb was when you started
  • Once you reach 110F, remove the lamb rack and lower the grate until they are almost touching your charcoal or wood embers
  • Wait until the grates come up to 600F or 315C measured by an Infrared thermometer
  • Sear meat side down for 60 seconds to get grill marks on the meat side

Rest and Serve

  • Once done, remove the lamb from the grill and let it rest for a few minutes before serving
  • Slice the lollipops and serve with your favorite sides

Notes

  • Don’t be afraid to move the J-grates up or down to get the desired cooking temperature
  • If you are cooking with charcoal, you can add some wood chunks for more smoke flavor
  • Be sure to use a meat thermometer to check for doneness to avoid overcooking the lamb.  I like medium rare of 128F internal temp
  • Author: Harry Soo
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Entree
  • Cuisine: Korean