Noel Hassapladakis Reverse Seared Lamb Rack Method Recipe


Noel shows us his Reverse Seared Lamb Rack method using the Masterbuilt Portable Charcoal Grill. This hot and fast cook is simple and succulent using Rum & Que best-selling Ram Rod Rub.

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2 x Lamb Racks
Rum & Que Ram Rod Rub


  1. Set up the Masterbuilt Portable Charcoal Grill with charcoal fuel and dial the temp to 250°F.

  2. Remove the fat cap and any silverskin from the Lamb Rack using a sharp knife to reveal a clean lamb rack. Tip: point the knife edge to the sky to ensure a clean cut without cutting into the meat.

  3. Lightly spritz both racks with water before completely covering them both with Rum & Que Ram Rod Rub.

  4. Place the racks on the opposite side to the hopper and smoke until the internal temperature of the lamb rack is 130°F (roughly 20 minutes).

  5. Remove the Lamb Racks from the grill and let them rest/sweat for a further 20 minutes before returning to the grill.

  6. Dial the temperature up to 500°F and sear the Lamb until a nice bark forms on the outside. Once done, remove from the grill, slice and serve.

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