COOK IT.
01
Drizzle and brush a thin coat of olive oil over the rack. Liberally season both sides with Pit Boss Smoked Salt & Pepper Rub.
02
Combine garlic, rosemary, thyme, and lemon juice. Rub all over the lamb. Cover the frenched bones with foil to prevent them from getting too dark in color.
03
Preheat Pit Boss Grills to 400°F.
04
Open the sear plate and sear both sides of the rack until a crust forms.
05
Turn the temp down to 350°F.
06
Place the rack of lamb directly on grill grates fat side up as near to the heat source as possible. Grill until 130°F internal for medium rare. Remove and loosely cover in foil for 10 minutes before slicing.
07
Meanwhile, prepare the Chimichurri sauce. Combine all ingredients in a medium bowl.
08
Carve and serve with Chimichurri sauce.