Smoked Rack of Lamb

What Is a Rack of Lamb?

Essentially, a rack of lamb is the rib section. When the upper ribs from one side of the animal are left connected, they are considered a rack of lamb. A double rack of lamb is both sides. For comparison, a similar cut of beef is bone-in prime rib, if that helps. 😍 Is a rack of lamb good for smoking? Absolutely! It bursts with incredible flavor and mouthwatering texture.

Recipe Ingredients

• A Rack of Lamb is tender and cooks quickly because lambs are so young. And, of course, you can’t smoke a rack of lamb without it. Obvs. 😉
• Marinade – Butter, garlic, rosemary, and thyme create wonderful earthy tones to complement the lamb.
• Wood – While this is not technically an ingredient, the wood you choose for smoking has a significant impact. The most common for smoking is hickory and oak for a more robust flavor. Other good woods for lamb are applewood and cherrywood for a milder smokiness.

How to Smoke a Rack of Lamb

1. Prepare the Lamb –  Remove any excess fat and silver skin from the lamb rack. Ensure the bones are clean and exposed for an impressive presentation. Season with salt and pepper to preference.
2. Marinate –  In a small bowl, mix the butter or olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the marinade all over the lamb racks, coating every crevice of the lamb. If time permits, let it marinate in the refrigerator for at least an hour or up to 24 hours to deepen the flavor. (Photos 1-3)
3. Prep the Smoker – Prepare your smoker according to the manufacturer’s instructions. Preheat temperature to 225°F (107°C). If you don’t have a smoker, you can use a charcoal grill by setting it up for indirect grilling. (Photos 4-5)
4. Start Smoking – If using a smoker, add the wood chips to create smoke. Place the lamb racks directly on the smoker grate. Smoke the lamb rack for about an hour or until the internal temperature reaches the right doneness. A meat thermometer is very helpful because it gives you the exact temperature. Aim for medium rare to medium, 130-135°F (54-57°C) if cooking for a crowd. If not, cook to the desired doneness.
5. Rest – Once the lamb rack is cooked to your preference, remove it from the smoker and let it rest for 10-15 minutes so the juices can redistribute throughout the meat. Slice the rack into individual chops, cutting between the bones. (Photo 6)
6. Serve – Serve hot with your choice of sauce.

Recipe Variations

• Dry Rub – If marinades aren’t your thing or you don’t have the time, try an herb-crusted rack of lamb. Replace the marinade with breadcrumbs, minced garlic, chopped herbs like rosemary and thyme, and olive oil. Press the crust onto the lamb racks before smoking.
• Spicy – Experiment with bold flavors by adding spices like cumin, paprika, and coriander, or add a touch of lemon zest to the marinade to make a spiced rack of lamb. 
• Glazed – If you have the time and want to get creative, you can make a glazed rack of lamb. Baste the lamb rack with a honey Dijon mustard glaze with herbs during the smoking process.
• Roasted – Is it raining out? No problem, because you can oven-roast your rack of lamb for your special date night, even in bad weather. Preheat your oven to 400℉/205℃ for about 20 minutes, then start checking to see if it has cooked to the desired internal temperature (rare is 125℉/51℃ and medium-rare is 135℉/57℃).

Tips and Tricks

• Let your meat come to room temperature before sticking it in the smoker. When the lamb starts at room temperature, it cooks evenly.
• Keep the smoker’s temperature as consistent as possible to avoid overcooked lamb.
• Let the meat rest. Allow the smoked lamb racks to rest for 10 minutes before slicing to keep it juicy.
• Some meats like to be spritzed or mopped while smoking, but lamb isn’t one of them. You don’t have to bother; let the lamb be.

Make-Ahead Instructions

While a smoked rack of lamb is best enjoyed fresh, you can prepare it in advance. Smoke the lamb and allow it to cool. Then slice it into individual chops, wrap it tightly in plastic, and refrigerate.

Serving and Storage Instructions

Serve the smoked rack of lamb after resting for 10-30 minutes.

Store leftover lamb in an airtight container in the refrigerator for 3-4 days or freezer for 3 months.

Brush the lamb with olive oil or melted butter to retain moisture. Reheat gently in foil in the oven for 10-15 minutes at 275°F (135℃).

FAQs

What Goes With Smoked Rack of Lamb

For a complete meal, pair the smoked rack of lamb with potatoes, like Dutchess potatoes and smoked asparagus. Complement it with a glass of mulled wine and finish with some grilled pineapple with vanilla ice cream for dessert.

More Incredibly Meaty Recipes to Try

• Grilled Ribeye
• Smoked Pulled Pork
• Grilled Rockfish
• Smoked Lobster Tail

Conclusion

Smoking a rack of lamb is easier than you think with a few simple steps and ingredients. Have you tried this recipe yet? Pin it if you love it!😍