- 2 racks of lamb
- 2 (16 flo oz) bottles Smoke on Wheels BBQ Marinade
- Oakridge BBQ Santa Maria Seasoning
- 1 cup panko
- 1 cup finely grated parmesan
- 2 tbsp fresh thyme leaves
- 1 tsp salt
Trim the silver skin from the outside of the meat. Remove the membrane from the backside of the ribs. Place the lamb in a zip top bag with the Smoke on Wheels BBQ Marinade. Marinate for 60-90 minutes at room temperature.
Preheat your Yoder Smokers YS640 pellet grill to 425ºF.
Remove the racks of lamb from the marinade. Don’t discard the marinade yet. Pat the lamb mostly dry with paper towels. Season with Oakridge BBQ Santa Maria Seasoning. Let the rub set up for a few minutes. Meanwhile, combine the panko, parmesan, thyme leaves and salt in a bowl or small casserole dish. Mix together by hand.
Holding on top the exposed rib bone, dip the lamb back in the marinade then place on top of the panko mixture. Press the mixture onto all surfaces of the meat. Dip the lamb in the marinade again, and again coat the outside with the panko mixture. Repeat with the other rack.
Place the racks of lamb on the second shelf of the grill and cook until an instant read thermometer inserted into the thickest part of the meat reads 120ºF-125ºF (medium rare). Remove from the cooker and rest the meat for five minutes before slicing. Slice between each bone to serve individual lamb chops.
Recipe provided by All Things Barbecue, Inc.