Grilled Rack of Lamb

Directions

• Prep the Rack of Lamb
• Remove the meat from the refrigerator about 30 minutes before grilling.
• Mix the Garlic Paste ingredients together in a small bowl.
• Spread the Garlic Paste Marinade over the rack of lamb and let sit while the grill preheats.
• Prep Your Outdoor Electric Grill
• For Grilled Rack of Lamb, put 2 Tablespoons wood pellets in the smoker tube. Evenly distribute the pellets so that they are mostly in a single layer in the tube.
• Uncover grill. Plug into the outlet and press Reset, Test, and Reset again on the cord’s safety device.
• Place the smoker tube toward the back of the grill, close the lid, and preheat for 25 minutes on High.
• Make the Orange-Pomegranate Syrup
• Combine orange and pomegranate juices, honey, and balsamic vinegar in a saucepan.
• Bring to a boil and then simmer over medium heat for about 15-20 minutes until reduced to about 1/3 cup.
• Remove from heat, stir in salt, and let cool.
• Grill the Rack of Lamb
• After your outdoor electric grill has preheated, place the rack of lamb on the grill. Keep the lid closed unless checking the meat temperature.
• Grill on High Heat for 15-20 minutes to an internal temperature of 125F for medium-rare checked with a quick-read thermometer. For other meat temperatures, see Outdoor Electric Grill Cooking for the temperature chart. Grill to an internal temperature about 10 degrees below the desired final temperature.
• Move meat to a cutting board and tent with aluminum foil. Let rest for 5-10 minutes until the internal temperature reaches 130F for medium-rare.
• Carve the rack of lamb and move to a platter.
• Warm syrup slightly, if thick, and drizzle over lamb.
• Serve your delicious grilled rack of lamb with orange-pomegranate syrup.
• Clean Your Outdoor Electric Grill
• After removing the Grilled Rack of Lamb, close your outdoor electric grill lid and leave it on High for 20 minutes.
• Turn the grill off. Leave the lid closed for at least 10 minutes or until you are ready to clean the grill.
• While the grill is still warm, brush the grill grate with a stainless steel grill brush.
• Leave the lid open to let the grill cool down and wood pellets burn out.
• Lift the grates and use a plastic putty knife to lightly scrape debris from the bottom of them and the lower bowl through the hole into the drip pan.
• Wipe the grates and the inside of the lid with a dry paper towel to remove any remaining loose debris.
• Remove the aluminum foil drip pan liner.
• Careful to make sure the smoker tube is cool, empty ash from the smoker tube into the drip pan liner. Place a small amount of water on the ash in the pan to ensure the ash is wet and cold.
• Wipe the drip pan out with a paper towel into a trash can and wash it with hot water and soap. Dry and return to grill.
• Unplug the grill and replace the cover.