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What better way to celebrate Easter (or any holiday) than with a big skillet of cheesy, saucy, Lamb & Sausage Stuffed Pasta Shells?! It's comfort food, designed for sharing, and Chef Tom is cooking it up on the Yoder Smokers YS640s Pellet Grill!

Lamb & Sausage Stuffed Pasta Shells

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36 shells, 12 servings

Ingredients

• 12 oz jumbo pasta shells


• Saica Sicilian Extra Virgin Olive Oil, as needed


• 4 oz fontina cheese, grated


• 4 oz provolone cheese, grated


• Cattleman’s Grill Italiano Seasoning, as needed

For the filling:

• 1 lb ground lamb


• 1 lb hot Italian sausage


• 1 tbsp Code 3 spices Grunt Rub


• 1 lb spinach leaves


• 1 1/2 cup ricotta cheese


• 1/2 cup fine ground parmesan cheese


• 2 eggs, beaten

For the tomato sauce:

• 1 (28 oz) can Ciao San Marzano Tomatoes


• 1/4 cup pesto


• 1 tbsp Cattleman’s Grill Italiano Seasoning


• 1/4 cup heavy cream

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling.

Bring a large pot of water to a rolling boil. Add the pasta, bring the water back to a boil and cook until al dente (not completely softened), about 8 minutes. Strain off the pasta. Discard the water. Place the pasta in a bowl and drizzle with about two tablespoons Saica Extra Virgin Olive Oil. Toss to coat. This will help prevent the pasta from sticking.

Place the ground lamb, Italian sausage and Code 3 spices Grunt Rub in a Lodge 10” Cast Iron Skillet. Cook the sausage over medium high heat until browned on the surface and cooked through. Scoop the sausage out of the skillet with a slotted spoon. Place the sausage in a bowl.

Pour half of the grease from the skillet into the large empty pot used to boil the pasta. Add the spinach to the pot and cook over medium heat until wilted, about 5 minutes. Remove the spinach from the pot. Transfer to the strainer. Let cool before pressing the liquid out of the spinach. Mince the cooked drained spinach.

To make the tomato sauce, add the Ciao San Marzano Tomatoes, pesto and Cattleman’s Grill Italiano Seasoning to the Lodge 10” skillet used to cook the sausage. You should still have a couple of tablespoons of grease in the skillet. Bring to a simmer. Break up the tomatoes with a wooden spoon. When the sauce begins to thicken, add the heavy cream. Stir and return to a simmer. Turn the heat to low and let it sit warm.

To make the filling, add the minced spinach, ricotta and parmesan cheeses and beaten eggs to the bowl of cooked sausage. Mix well.

Fill each shell with a generous two tablespoons of the filling. You should have about stuffed shells. You will have extra pasta. It’s wise to make extra, as some will be damaged during the cooking process. Enjoy the scraps as a snack!

You might also enjoy: Braised Lamb Shanks

Divide the tomato sauce evenly between two Lodge 10” Cast Iron Skillets (or work in batches).

Divide the stuffed shells between the two skillets, nestling them into the tomato sauce. Top the shells with the grated fontina and provolone. Sprinkle more Cattleman’s Grill Italiano Seasoning on top of the cheese.

Transfer the skillets to the second shelf of the grill. Cook until the shells are fully tender and the cheese on top is melted and beginning to brown, about 45 minutes.

Remove the Lamb & Sausage Stuffed Pasta Shells from the grill and serve immediately.

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Perfectly-cooked rack of lamb served over a bed of comforting stewed chickpeas! Chef Britt shares this simple yet indulgent dish while showcasing the theory of reverse-searing! 

Reverse-Seared Rack of Lamb with Stewed Chickpeas

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Ingredients

For the rack of lamb:

• 2 racks of lamb, trimmed


• Kozlik’s Amazing Maple Mustard


• Oakridge BBQ Venison and Wild Game Seasoning

For the stewed chickpeas:

• 2 cup dried garbanzo beans


• Jacobsen Salt Co. Pure Kosher Sea Salt, as needed


• 6 Tablespoons Olitalia Extra Virgin Olive Oil


• 1 large yellow onion, diced


• 4 cloves garlic, thinly sliced


• 1-inch knob of ginger, peeled and finely grated


• ¼ teaspoon of ground cinnamon


• 2 teaspoons smoked chile powder


• 1 Can San Marzano Ciao Tomatoes, strained from their juice

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Instructions

To make the rack of lamb:

• Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF. Trim to remove any silver skin and/or excess fat on the outside of the rack. Rub a small amount of Kozlik’s Amazing Maple Mustard on the surface of the meat to use as a binder. Season the rack generously with Oakridge BBQ Venison and Wild Game Seasoning. Rest the meat a few minutes to allow the rub to properly adhere.


• Place the rack of lamb in the center of the upper shelf. Smoke until the internal temperature reaches 115ºF-125ºF. This takes roughly an hour.


• When the steak reaches the desired internal temperature, remove it from the grill, set aside, and cover loosely with foil. Immediately remove the door from your two-door diffuser (or remove the entire heat diffuser) and place GrillGrates over the open fire. Set the temperature to 400ºF or higher for direct grilling. When the grill comes up to temp place the lamb rack on the GrillGrates and grill on both sides until the internal temperature reaches 135ºF-145ºF or desired doneness.


• Remove the lamb rack from the grill. Rest 5 minutes before slicing. Serve the steak on top of stewed chickpeas, and enjoy!

To make the stewed chickpeas:

• In a large bowl, combine the garbanzos, 3 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt, and enough lukewarm water to cover by a few inches. Let soak at room temp overnight.


• On the following day, drain and rinse the garbanzos and put them in a dutch oven. Add 4 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt and 8 cups fresh water. Bring to a boil, then reduce the heat so the water simmers gently. Cook until the garbanzos are tender and creamy all the way through and not chalky at all, 45-60 minutes. Add water as needed to keep the garbanzos submerged. Once fully cooked, transfer the garbanzos and their cooking liquid to a bowl.


• For the instant pot: Drain and rinse the soaked garbanzos and place them in the instant pot with 4 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt and 8 cups fresh water. Cook on high pressure for 15 minutes, then immediately release the steam and hold until further use.


• Heat an empty dutch oven over medium heat. Add the Olitalia Extra Virgin Olive Oil, onion, and ½ teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt. Cook, stirring occasionally, until the onion softens, about 2 minutes. Add the garlic, ginger, cinnamon, and chile powder. Let sizzle for a moment, then add the San Marzano Ciao Tomatoes and break them up with your spoon/spatula. Cook for a few minutes, stirring and scraping the bottom of the pot only every so often.


• Add the garbanzos and their liquid. (With the instant pot, start with adding only half of the liquid, adding more if needed). Adjust the heat so that the liquid bubbles gently, then cook for about 5 minutes, until the flavors have melded.


• Using a slotted spoon, scoop out about half the garbanzos, smash them, and then return them to the pot to achieve a creamier consistency. Season with Jacobsen Salt Co. Pure Kosher Sea Salt to taste.

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Easter is right around the corner, and lamb is one of our favorite Easter meals. Check out Chef Tom's twist on Braised Lamb Shanks, featuring local grass-fed lamb braised on the Yoder Smokers Pellet Grill in a sauce of chipotles, Pinot Noir wine and San Marzano tomatoes and topped off with a lime gremolata.

Braised Lamb Shanks Recipe

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Ingredients

• 2 tbsp Saica Sicilian Extra Virgin Olive Oil


• 6 (8 oz) lamb shanks


• 3 cups leeks, sliced, rinsed


• 1 cup carrots, diced


• 3 cloves garlic, crushed


• Noble Saltworks Cherrywood Smoked Flaked Finishing Salt


• 3 dried chipotle chiles


• 1 bay leaf


• 2 cups pinot noir wine


• 2 cups vegetable stock


• 1 (28 oz) can Caio San Marzano Tomatoes


• 1/2 tsp Cattleman’s Grill Steakhouse Seasoning


• 1/2 tsp ground cumin

Gremolata:

• 1/4 cup fresh parsley, minced


• 2 cloves garlic, minced


• Zest of 1 lime, coarsely grated

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Instructions

Preheat a Lodge 7 Quart Dutch Oven over high heat. Add the Saica Sicilian Extra Virgin Olive Oil. Place half of the lamb shanks in the dutch oven and sear on all sides. Remove from the dutch oven. Sear the other half of the shanks. Remove from the dutch oven.

Turn the heat down to medium heat. Add the leeks, carrot, garlic and a shake of Noble Saltworks Cherrywood Smoked Flaked Finishing Salt. Cook, stirring occasionally, until the leeks are softened, about 5 minutes.

Add the dried chipotles and bay leaf, then pour in the pinot noir, vegetable stock, tomatoes and seasonings. Stir. Nestle the lamb shanks into the braising liquid. Place a lid on the dutch oven and transfer to the grill.

Cook at 350°F until the meat is very tender and nearly falling off the bones, about 1.5-2 hours. Remove the dutch oven from the grill.

To make the gremolata, simply combine all three ingredients and mix.

Remove the shanks from the braising liquid and set aside. Remove the bay leaf from the braising liquid and discard the leaf. Transfer the braising liquid to a Vitamix blender. Blend the mixture, starting slowly. Be very careful, as hot liquids can explode out of the blender if you don’t ease into it.

Serve the braised lamb shanks on a bed of rice, topped with the chipotle tomato sauce and a sprinkle of the gremolata.

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Get a little Irish in ya' this St. Patty's with this Guinness soaked Smoked Shepherd's Pie!

Smoked Shepherd’s Pie Recipe

Ingredients

• 3 lb beef chuck roast and/or lamb shoulder


• Oakridge BBQ SPOGOS Seasoning


• Cattleman’s Grill California Tri-tip Seasoning


• 3 tbsp Saica Extra Virgin Olive Oil


• 1 cup yellow onion, grated


• 1 cup carrot, grated


• 1 tbsp garlic, minced


• 1 tbsp tomato paste


• 1 tbsp fresh thyme, minced


• 1 tsp fresh rosemary, minced


• 1/4 cup flour


• 1 cup frozen peas


• 1 cup Guinness Stout


• 1 cup beef stock


• Noble Saltworks Hickory Smoked Finishing Salt, to taste

For the mashed potatoes:

• 3 lb russet potatoes, peeled, quartered


• 4 oz Irish white cheddar, finely grated, divided


• 3/4 cup milk


• 2 tbsp unsalted butter


• 1 egg yolk


• Noble Saltworks Hickory Smoked Finishing Salt, to taste

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Instructions

Build a hot bed of charcoal and stabilize your Kamado Joe Classic II Ceramic Grill at 250ºF, set up for smoking/indirect grilling.

Season your beef and/or lamb with a layer of the Oakridge BBQ SPOGOS Seasoning and then a layer of Cattleman’s Grill California Tri-tip Seasoning. Let the rub set up for a few minutes until it appears moistened on the surface.

Smoke the meat for two hours. After two hours, remove the meat and wrap tightly in foil. Return to the grill and increase the temperature to 325ºF. Continue cooking until the internal temperature reaches 200ºF-210ºF. Remove from the grill. Rest 15 minutes. After resting the meat, dice/chop into bite sized pieces (1/4”-1/2” thick).

Preheat a Lodge 12" Cast Iron Skillet over medium heat. Add the Saica Extra Virgin Olive Oil. When the oil is hot, add the grated onions and carrots. Cook until softened, stirring occasionally. Add the garlic, tomato paste, herbs and flour. Cook for about 2 minutes, stirring constantly. The mixture will begin to stick to the bottom. Add the Guinness Stout and stir constantly, scraping the bottom of the skillet with a wooden spoon, until the bottom of the skillet is clean and the liquid thickens. Add the beef stock and minced beef/lamb and stir to incorporate. Let cook until the mixture is thickened, about 5-10 minutes.

To make the mashed potatoes, place the potatoes in a pot and cover with cool water. Bring the water to a boil. Simmer until the potatoes are tender and offer little resistance when pierced with a knife. Drain the pot.

Press the potatoes through the fine screen of a potato ricer. Warm the milk and butter in the microwave. Add the milk and butter, half of the cheese, the egg yolk and salt to the potatoes. Mix well by hand, until smooth. Spoon the mashed potatoes evenly over the surface of the meat and veggie filling. Spread smooth with a spatula.

You might also enjoy: Smoked Crown Roast of Lamb

Using a fork, scrape a cross-hatch pattern using the tines. Top with the remaining cheese from the mashed potatoes. Season the top of the potatoes with Cattleman’s Grill California Tri-tip Seasoning.

Add more charcoal, if necessary. Bring the grill temperature up to 400ºF. Place the diffuser plates and grill grates back in place and place the skillet full of Shepherd’s Pie on the grill. Cook until there is steam coming from the edges of the skillet and/or the filling is bubbling up around the edges, about 40 minutes. Close down the airflow entirely on the chimney cap. Cook until the top of the Shepherd’s Pie is lightly browned on top, about 5 minutes longer.

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Rack of Lamb is one of those cuts of meat that just feels like it's made for a special occasion. Well, this Rack of Lamb Roulade takes that special occasion to another level. This is a truly unique preparation that is as beautiful as it is delicious!

Rack of Lamb Roulade Recipe

Ingredients

• 2 racks of lamb


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning

For the Mint Pesto:

• 4 cups lightly packed mint leaves


• 1/3 cup roasted pistachios


• 1/3 cup parmesan, grated


• 3 cloves garlic, peeled and minced


• grated zest of one lemon


• Noble Saltworks Hickory Smoked Flaked Finishing Salt, to taste


• freshly ground black pepper, to taste


• 1/3 cup Saica Sicilian Extra Virgin Olive Oil

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Instructions

Build a hot charcoal fire in the back half of the Kamado Joe Classic Joe II. Place the grates on the highest setting of the Divide and Conquer System.

Trim excess fat and silver skin from the outside of the rack of lamb. Butterfly the loin, creating one thin even layer connected to the bones.

To make the mint pesto, combine all ingredients in a small KitchenAid Food Processor, except the Saica Sicilian Extra Virgin Olive Oil. Process to break down the ingredients. Then, with the food processor running, slowly drizzle in the oil. Process to desired consistency.

You might also enjoy: Smoked Crown Roast of Lamb

Spread the mint pesto out over the surface of the butterflied loin. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Roll up the butterflied loin, returning it to its original shape. Using kitchen twine, tie in between each bone to hold the roulade together. Season the outside with the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.

Grill the roulade over direct heat, on all sides, until lightly charred. Move to an indirect cooking zone and continue cooking until the internal temperature reaches 135ºF, about 20 minutes. Slice in between the bones and remove the string to serve.

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Chef Eric Gephart visits All Things Barbecue, once again, to share his preparation of Leg of Lamb, rotisserie style on the Kamado Joe Joetisserie in the Big Joe grill, and brings it all together for some fantastic lamb tacos!

Leg of Lamb

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Ingredients

• 1 (7 lb) bone-in leg of lamb


• 6 cloves garlic, sliced


• 6 pieces sliced fresh ginger

Cape Town Sauce/Marinade:

• 1/2 cup Worcestershire sauce


• 1/2 cup soy sauce


• 1/2 cup light brown sugar


• 6 tbsp dijon mustard


• 4 tbsp chinese mustard


• 6 tbsp Lemon Juice, Fresh squeezed


• 6 tbsp Oil


• 6 cloves garlic, chopped


• 2 tbsp ginger, chopped


• 1/2 tbsp Kosher salt


• 1/2 tbsp black pepper


• 2 sprigs Rosemary, for a basting brush

Instructions

To make the Cape Town Sauce/Marinade, combine all ingredients in a sauce pot, except the salt and pepper. Over medium heat, warm the sauce to dissolve the brown sugar. Simmer for 5 minutes. Season with salt and pepper. Let cool.

With a sharp paring knife, cut small slits about 1/2” deep around the leg. Stud the meat with the slices of ginger and garlic. Using half of the sauce, marinate the leg of lamb for 3 hours.

Stabilize your Kamado Joe Big Joe to 350ºF with your coals banked to the back of the grill. Set up the Kamado Joe Joetisserie.

You might also enjoy: Tacos al Pastor

Remove the leg of lamb from the marinade and thread onto the skewer, balancing the weight evenly.

With the rosemary sprigs, baste with the remaining marinade every 30 minutes, as the leg cooks.

Roast until the lamb reaches an internal temp of 135ºF, about 2 hours.

Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145ºF-150ºF)

Slice thin, across the grain.

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Chef Tom cooks up a Smoked Crown Roast of Lamb, a nice green herb sauce and herb roasted smashed potatoes.

Smoked Crown Roast of Lamb

Ingredients

• 2 (8 bone) racks of lamb


• Smoke on Wheels BBQ Marinade


• Cattleman’s Grill Steakhouse Seasoning


• 3 tbsp grape seed oil

For the fresh herb sauce:



• 1/2 cup cilantro


• 1/2 cup parsley


• 1/4 cup baby dill


• 1/4 cup oregano


• 1/4 cup lemon juice


• 1/4 cup lime juice


• 2 tbsp honey


• 2 tbsp cumin


• 3 large cloves garlic, sliced


• 1 cup extra virgin olive oil


• kosher salt, to taste

For the herb roasted potatoes:



• 2 lb baby potatoes


• 2 tbsp fresh oregano, minced


• 2 tbsp fresh thyme leaves


• Olive oil


• Code 3 Spices Grunt Rub


• kosher salt, to taste


• 1/4 cup unsalted butter

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Instructions

To make the fresh herb sauce, combine all ingredients except the oil and salt in a small food processor. Process until smooth. Transfer to a bowl. Begin to slowly pour in the olive oil while whisking continuously. When the oil is fully incorporated and the mixture is emulsified, taste and season with salt, to taste. Store in the refrigerator until ready to serve.

To make the herb roasted potatoes, preheat your Yoder Smokers YS640 pellet grill to 400ºF. Wash the potatoes. Toss them in the oil and herbs. Season with salt and Code 3 Spices Grunt Rub. Cook at 400ºF until tender. Add butter and smash potatoes.

Trim the excess fat and silver skin from the racks of lamb. Place the racks in a zip top bag with enough Smoke on Wheels BBQ Marinade to cover. Seal and marinate for one hour. Remove the lamb from the marinade. Wipe excessive marinade from the surface of the lamb. Season the lamb with Cattleman’s Grill Steakhouse Seasoning.

Preheat a Lodge 12” cast iron skillet over high heat. Add the 3 tablespoons grape seed oil to the skillet. Quickly sear the lamb on all sides until nicely browned. Remove from the skillet and place on a cutting board. Tie the end bones of the two racks of lamb together with butcher’s twine. Bring the other ends of the racks together, bone sides of the racks facing out, and tie the other end bones together. Run another piece of twine all the way around the bottom part the roasts to help form a circular crown shape, and tie to hold in place.

Preheat your Yoder Smokers YS640 pellet grill to 250ºF. Place the crown roast on the second shelf and smoke until the internal temperature reaches 125ºF, about 45 minutes. Remove the crown roast and rest 5-10 minutes before serving. Slice to serve. Serve on top of the smashed potatoes, topped with the fresh herb sauce.

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Chef Tom cooks up one of our favorite burger fusions, the Lamb Burger. We kick that up a notch with a green harissa sauce.

Lamb Burger with Green Harissa Recipe

Yield: 3 burgers

Ingredients

For the burger:

• 1 lb ground lamb


• 1 clove garlic, minced


• 1/4 cup parsley, minced


• Noble Saltworks Cherry Wood Smoked Salt


• black pepper

For the Green Harissa:

• 3 poblanos


• 2 jalapeños


• 1/4 cup cilantro, minced


• 1/4 cup parsley, minced


• 2 tbsp green onions


• 2 cloves garlic, minced


• 2 tbsp mint


• 2 tbsp lemon juice


• 1/2 tsp ground cumin


• 1/4 cup olive oil


• smoked salt


• tomato, thin sliced


• red onion, thin sliced


• feta


• pita/naan

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Instructions

Preheat your grill for high heat (450ºF) grilling, set up with direct and indirect grilling zones.

Place the poblanos and jalapeños on the grill, over direct heat. Grill on all sides until blackened. Transfer to zip top bag. Steam in the bag for 20 minutes. Remove from the bag and cut off the stems. Scrape out the seeds and discard. Peel the skin and discard. Roughly dice the flesh.

Combine the peppers and the remaining harissa ingredients, except the oil and salt, in a food processor. Process until smooth. While the processor is running, slowly drizzle in the oil. Taste and season with the smoked salt, as needed.

Combine the ground lamb, garlic and 1/4 cup minced parsley in a bowl. Mix well by hand. Form into 3 equal sized patties. Season each patty with the Noble Saltworks Cherry Wood Smoked Salt and fresh cracked black pepper.

Grill the burgers over direct heat until nicely browned. Flip and repeat. Move to indirect heat and continue cooking until the internal temperature reaches 160ºF.

Cut your naan flatbread into burger sized wedges. To built the burger, place crumbled feta on the bottom “bun,” then a slice or two of tomato. Top the tomato with the burger patty, then the green harissa, thin sliced red onions and the top “bun.”

Pitmaster Josh Cary and Chef Tom Jackson talk about the origin of the hamburger and cook up a fantastic recipe for one of their favorite fusions… the lamb burger.

Lamb Burgers Recipe

Ingredients

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For the burger:

• 1 lb ground lamb


• 1 clove garlic, minced


• 1/4 cup parsley, minced


• smoked salt


• black pepper


• feta


• pita/naan

For the Green Harissa:

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• 3 poblanos


• 2 jalapeños


• 1/4 cup cilantro, minced


• 1/4 cup parsley, minced


• 2 tbsp green onions


• 2 cloves garlic, minced


• 2 tbsp mint


• 2 tbsp lemon juice


• 1/2 tsp ground cumin


• 1/4 cup olive oil


• smoked salt


• tomato, thin sliced


• red onion, thin sliced

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Instructions

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Preheat your grill for high heat (450ºF) grilling, set up with direct and indirect grilling zones.

Place the poblanos and jalapeños on the grill, over direct heat. Grill on all sides until blackened. Transfer to zip top bag. Steam in the bag for 20 minutes. Remove from the bag and cut off the stems. Scrape out the seeds and discard. Peel the skin and discard. Roughly dice the flesh.

Combine the peppers and the remaining harissa ingredients, except the oil and salt, in a food processor. Process until smooth. While the processor is running, slowly drizzle in the oil. Taste and season with the smoked salt, as needed.

Combine the ground lamb, garlic and 1/4 cup minced parsley in a bowl. Mix well by hand. Form into 3 equal sized patties. Season each patty with the smoked salt and fresh cracked black pepper.

Grill the burgers over direct heat until nicely browned. Flip and repeat. Move to indirect heat and continue cooking until the internal temperature reaches 160ºF.

Cut your naan flatbread into burger sized wedges. To built the burger, place crumbled feta on the bottom wedge then a slice or two of tomato. Top the tomato with the burger patty, then the green harissa, thin sliced red onions and the top wedge.

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Chef Tom cooks up a beautiful rack of lamb recipe with an amazing pistachio based crust. This recipe pops with flavor, and is a great update to your typical lamb dish.

Pistachio Crusted Rack of Lamb Recipe

Ingredients

• 1 Frenched rack of lamb


• Oakridge BBQ Black Ops


• 2 tbsp vegetable oil


• 1/2 cup whole pistachios


• 1/4 cup parmesan, grated


• 1/4 cup bread crumbs


• 2 tsp garlic, minced


• 1 tsp rosemary, minced


• 1 tbsp olive oil


• House of Q Slow Smoke Gold Mustard Sauce

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Directions

Trim the silver skin from the surface of the meat. Remove the membrane from the back side of the ribs, if present. Season the lamb with Oakridge BBQ Black Ops.

Heat a Lodge Logic 12” cast iron skillet over high heat. Add the vegetable oil. Sear the meat surfaces of the lamb in the skillet until browned (a couple of minutes for each side). Remove from the pan.

Combine the whole pistachios and parmesan in a food processor. Process until broken down into small chunks. You want some texture, but not big chunks of pistachio. Combine the pistachios and parmesan with the bread crumbs, garlic, rosemary and olive oil, as well as two teaspoons of the Oakridge BBQ Black Ops. Mix well.

Slather the lamb with the House of Q Slow Smoke Gold Mustard Sauce. You’ll need about 1/4 cup total. Brush to spread evenly across the surface. Coat the meat of the lamb well with the pistachio mixture.

Grill the rack of lamb on the second shelf of your Yoder Smokers YS640 pellet grill at 400ºF until the internal temperature reaches 120ºF, about 15 minutes. Remove from the grill. Rest 5-10 minutes before slicing. Slice between the bones to serve as chops.