Easter Southwestern Rack of Lamb


  • 2 Racks of lamb, Frenched (see Chef’s recommendations)
  • ¼ c Southwestern seasoning
  • Rendered bacon grease, or lamb tallow
  • Roasted pepper sauce, recipe follows
  • ¼ cup heavily seasoned tortilla or corn chips, ground (such as taco-flavored Doritos or Takis)

Roasted Pepper Sauce

  • 1 16-ounce jar of Roasted red peppers, drained
  • 1-2 Tablespoons Southwestern seasoning
  • 1-2 Tablespoons Smoky barbecue sauce (I like Willingham’s Original or Hot)
  • Salt and pepper as needed
  • Hot sauce optional

Equipment & Fuel


1. Fire up the smoker using Royal Oak, charcoal, or pellets, set to 235 degrees, for indirect heat.

2. Trim off all the silver skin and any excess fat from the rack of lamb, then wrap each of the bones with the aluminum foil strips.

3. Generously season the lamb with southwestern seasoning on all sides of the meat.

4. Place the lamb into the smoker away from direct heat and cook until an internal thermometer reads 125-130 degrees (depending on desired doneness) then remove the lamb from the smoker, put on a clean tray, then allow to rest a few minutes.

5. Place a cast iron or heavy-duty skillet directly on the cooking grate directly over the hot coals, or fire pot (if using a pellet grill). Put the bacon grease or tallow into the pan and heat just until smoke begins to form ever so lightly around the edges of the pan.

6. Carefully sear all sides of the lamb meat in the hot pan. (Depending on how hot your pan is, this may take 30-60 seconds on each side.) Remove the lamb from the pan and let it rest for a few minutes.

7. Lightly brush the roasted pepper sauce onto the top ¼ of the lamb, at the base of the bones. Next, heavily cover the sauced area with ground, seasoned, corn chips. Use your fingers to pat it down to help it adhere to the meat.

8. Continue to let the lamb rest for another 5-10 minutes before cutting. I like to cut the lamb in between the bones to form little lamb lollichops.

9. Serve with roasted pepper sauce and your favorite sides. May I suggest a creamy fire-roasted poblano and Aleppo pepper risotto?

Roasted Pepper Sauce

1. Place all of the ingredients in a blender and puree thoroughly.

2. Adjust barbecue sauce and seasonings to achieve desired flavors. If a thinner consistency is preferred, slowly add reserved roasted pepper juice to thin out the mixture.

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