Took over making the lamb for Easter this year and wanted to do something a little different. Packed my little Brinkmann Electric Smoker in the car and brought it with to the in-laws for the holiday.
![IMG_2345[1].JPG](/media/img_2345-1-jpg.305184/full?d=1507228403)
Bought two racks of lamb and did one with a red wine and rosemary marinade and the other with a moroccan style rub:
Red wine - rosemary marinade:
1 cup cabernet
2 tablespoons of dijon
1/4 cup fresh rosemary
5 garlic cloves minced
Sea Salt & Black Pepper to taste
Moroccan Rub
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
Didn't get an after picture because they went too fast. Both were a hit, I personally liked the moroccan rub, but everyone loved the wine and rosemary.
Put them on the smoker at 225 for about 2 hours using cherry wood. Finished them off on the grill at a high heat for a minute on each side to get a little bit of a crisp.
I think I started a new tradition!
![IMG_2355[1].JPG](/media/img_2355-1-jpg.305185/full?d=1507228403)
Bought two racks of lamb and did one with a red wine and rosemary marinade and the other with a moroccan style rub:
Red wine - rosemary marinade:
1 cup cabernet
2 tablespoons of dijon
1/4 cup fresh rosemary
5 garlic cloves minced
Sea Salt & Black Pepper to taste
Moroccan Rub
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
Didn't get an after picture because they went too fast. Both were a hit, I personally liked the moroccan rub, but everyone loved the wine and rosemary.
Put them on the smoker at 225 for about 2 hours using cherry wood. Finished them off on the grill at a high heat for a minute on each side to get a little bit of a crisp.
I think I started a new tradition!
