Reverse Seared Chocolate Mint Lamb

Reverse-searing red meats is especially great for achieving a uniform medium-rare straight through without sacrificing the charred outer edge we all crave. This lamb is slathered in a tangy mint sauce made from fresh sprigs of chocolate mint. Peppermint would do, also, but cut the amount down by half if using that more robust herb. The same goes for the garlic we used. If you have time, throw 20 or so peeled cloves of garlic into a ramekin and cover almost all the way with olive oil. Roast those slowly in your warm Memphis at 250F for about 45 minutes or until the garlic has browned. Keep in a jar in the fridge to add tons of savory flavor to any garlicky dishes of your choice. If you don't have time, simply cut the roasted garlic amount down by half and use fresh instead.


  • 1 rack of lamb
  • 5 cloves roasted garlic in oil (or 2.5 cloves fresh plus 2 T olive oil)
  • 2 T minced chocolate mint leaves (or 1 T fresh peppermint)
  • 1 T minced parsley
  • 1 lemon, juice and zest
  • 1/2 t black pepper


  1. Preheat grill to 300°F
  2. Mix garlic/oil mix, mint leaves, parsley, lemon juice and zest, and black pepper to create a paste
  3. Slather the mixture onto lamb, reserving excess paste
  4. Place lamb on the grill and let smoke until internal temperature reaches 130°F
  5. Remove lamb and set aside in covered dish
  6. Use your genie tool to remove the EZ-Access Hatch and replace with the Direct Flame Insert
  7. Set grill to Open Flame – Medium and proceed to sear the lamb over an open flame until they reach approximately 145°F

Leave Your Review

Have you made this recipe? Leave your review and share your feedback below!

Your Rating:

Thank your for your review!

Review ratings are recalculated once every few hours - check back shortly to see the new recipe rating!