This recipe came about after a collaboration with the lads from Brisbane’s Newstead Brewing. We were holding a “How to be a real man” masterclass at Brewski Bar as part of Brewsvegas Craft Beer Festival. The brewers had created an astonishingly good white stout, that had the most fragrant coffee and chocolate flavours. So to compliment their class act beer, I created this coffee rub for a rack of lamb which gets smoked then reverse seared.
This amount of rub should happily cover two whole racks.
2 tbs good quality ground espresso beans…DO NOT USE INSTANT!!!
2 tbs cooking salt
2 tbs sweet paprika powder
1 tbs cayenne pepper powder
1 tbs brown sugar
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
1 tsp coriander powder.
I often prefer to have these ingredients in whole form, and grind them in the quantities I require, when I need them, I find the flavours are more pungent and stronger. An electric coffee grinder works a treat!!
Get your Frenched lamb rack, pat it dry with a paper towel and proceed to trim and remove the fat cap and any extraneous hard fat that’s there. Cover generously with the coffee rub, and let it sit in the fridge for a few hours or overnight if possible.
Time to get your smoker fired up!
Because it’s such a small cut, it’ll cook in no time, about 45mins to an hour, so you really need to pummel it with smoke, I suggest something a bit stronger than fruit woods, I’ll be using oak, but irobark is great, as is hickory or mesquite.
You want it to hit an internal temp of 145F via indirect heat, and then remove from the smoker, lamb really benefits from being medium rare.
So once at temp, the next step is to drizzle with honey, we love to use Blend Smoked Honey for that extra zing!!
Break your smoker down, and place a grill plate directly over the coals.
At this stage i like to fire up the coals with a fan to really get them hot and blazing.
Throw the rack down over the hot coals, bone side down first, and let it get some char and caramelisation, flip over and repeat to the meaty side, a minute or two will be plenty!!
Now wrap this puppy in foil and let it rest for 10-15 mins, then open up and enjoy, I dare you to stop at one!!!