Frenched Rack of Lamb

Frenched Rack of Lamb is one of those elegant, restaurant-quality meals that turns heads—and the best part is, it’s surprisingly simple to make at home. With bold herb-forward seasoning, a quick hot smoke, and a perfect medium-rare finish, this lamb is rich, juicy, and loaded with flavor. It’s the perfect centerpiece for a holiday dinner or special occasion BBQ.

Smoked Frenched Rack of Lamb

There’s something incredibly satisfying about grilling a Frenched rack of lamb—those clean, exposed bones give a refined look, while the meat between is buttery, tender, and full of bold flavor. I love ordering lamb when I’m out, but once I nailed this recipe, I started making it at home regularly.

It’s easier than you think, and it’s always a showstopper on the dinner table.

How to Make Smoked Frenched Rack of Lamb

Preparation

Preheat your smoker or grill to 400°F. I recommend competition blend pellets for a well-rounded flavor, but lamb is versatile—hickory, oak, or even cherry will work. Remove your Frenched rack of lamb from the packaging and pat it dry. In a small bowl, combine olive oil and mustard sauce, then rub it all over the lamb to help the seasoning stick.

Apply a generous coat of Tumbleweed All-Purpose Rub, followed by a thicker layer of The Usual Rub, which adds a blend of herbs and aromatics. If you like fresh herbs, a little chopped rosemary or thyme wouldn’t hurt—but it’s not necessary. Let the seasoned rack rest at room temperature for about 1 hour to take the chill off and allow the rubs to soak in.

Cooking

Place the rack bone side down on the smoker or grill. Cook for 5 minutes, then flip to meat side down and cook another 5 minutes. After that initial sear, continue cooking the lamb, flipping every 5 minutes for even browning.

Start monitoring the internal temperature with a probe or instant-read thermometer. You’re aiming for 128°F internal for perfect medium-rare. This will usually take about 10 more minutes depending on thickness. The flipping ensures a consistent doneness without overcooking the outside.

Rest and Serve

Once you hit 128°F, remove the rack and rest for 10 minutes. The temperature will carry over slightly during the rest. Use this time to prep your side dishes or set the table.

To serve, slice between each bone to create lamb lollipops—the ultimate combination of flavor, presentation, and finger-food fun. Serve with a squeeze of lemon, a side of chimichurri, or just as-is—you won’t need much to enhance this flavor bomb.

Best Beer to Pair With Smoked Frenched Rack of Lamb

Amber Ale

Its mild caramel notes balance the rich lamb flavor beautifully.

Belgian Dubbel

Deep, slightly sweet and spiced—perfect for herb-seasoned meats.

Porter

The smoky, chocolatey notes play well with lamb’s savory richness.