This Smoked Rack of Lamb recipe is juicy, tender, and packed with flavour. In just under two hours, you can prepare this incredible meal to fill your family’s tummies and hearts.
Smoked Rack of Lamb
Lamb is incredibly succulent meat, perfect for a Sunday dinner with the family. Using a smoker to cook your rack of lamb will add a powerful smokey flavour that you can’t achieve with other cooking methods, and the texture will literally melt in your mouth.
Lamb is served best when smothered in buttery herbs and smoked long and slow. This results in an incredibly succulent texture and delicious flavour that will rival a restaurant-quality roast dinner. Pair with mashed potatoes and Smoked Asparagus for a classic burst of flavour.
How To Make Smoked Rack of Lamb
Step 1: Preheat Smoker
Preheat your smoker to 250º F (121º C) and prepare wood chips for your smoker. We recommend Hickory or Apple Wood as these options add incredible flavour to your rack of lamb.
Step 2: Season Your Lamb
Thoroughly season your rack of lamb using our lamb seasoning recipe. This seasoning is specifically designed to add a burst of flavour that will elevate the natural flavours of the rack of lamb, though you’re welcome to use your preferred seasoning as a rub instead.
Step 3: Smoke Your Lamb
Place your rack of lamb onto the smoker and allow it to cook for around 2 hours. Use your meat thermometer to determine the internal temperature and remove it from the heat when it reaches 140º F (60º C).
If you prefer your lamb more well-done, you can leave it for an extra 30 minutes, though this may result in drier meat.
Best Beer To Pair With Smoked Rack Of Lamb
This elegant dish deserves a beer companion that can match its sophistication and elevate your meal to new heights. Let’s explore the top beer pairings that will make your lamb rack feast even more delectable.
Belgian Tripel, with its fruity and slightly spicy notes, is like a gourmet symphony for your Smoked Rack of Lamb. The beer’s complexity and hints of tropical fruit enhance the smoky richness of the dish, creating a unique and enjoyable pairing. The effervescence and depth of Tripel add an extra layer of excitement to each bite, making your lamb rack taste like a delightful flavor celebration. This pairing is as lively as a five-star restaurant experience, where the lamb is the star of the show.
Red Ale, with its balanced malt sweetness and subtle hop bitterness, is like a flavorful dance partner for your Smoked Rack of Lamb. The beer’s caramel and toasty notes complement the smoky goodness of the dish, creating a harmonious and enjoyable pairing. Red Ale’s gentle bitterness and malt complexity enhance the savory flavors of the lamb, making every bite feel like a sophisticated flavor waltz. This pairing is as satisfying as a candlelit dinner for two.
IPA (India Pale Ale)
IPA, the bold explorer of the beer world, is ready to bring a zesty twist to your lamb rack adventure. Its hoppy flavors and citrusy notes cut through the richness of the dish, creating an exciting contrast that will have your taste buds dancing with joy. This pairing is like a flavor expedition, where each bite of lamb is met with a burst of hoppy excitement. The IPA’s refreshing bitterness and fruity zing elevate the overall experience, making your meal even more gourmet.
Related Recipes of Smoked Rack of Lamb
- Lamb Seasoning Recipe
- Smoked Lamb Chops Recipe
- Smoked Lamb Shoulder Chops Recipe
- Smoked Leg of Lamb Recipe
- Smoked Lamb Ribs Recipe
Smoked Rack Of Lamb Recipe
- BBQ Grill Accessories (Tongs)
- wood chips (Hickory or Apple Wood)
- 102 lbs Rack of Lamb
- 1 tbsp Olive Oil
- 2 Batches Lamb Seasoning
- Fresh Rosemary or Thyme (for garnish)
- Preheat your smoker to 250º F (121º C).
- Thoroughly season your rack of lamb.
- Smoke your rack of lamb until the internal temperature reaches 140º F (60º C).
- Remove from the heat and allow to rest for 15-20 minutes.
Smoked Rack of Lamb FAQs
What Temperature Do You Cook a Rack of Lamb?
Generally speaking, the internal temperature of your rack of lamb should be 125° F (51° C) or 135° F (57° C). Use a meat thermometer to keep an eye on the internal temperature of your meat to ensure you’re getting the desired results.
How Long Does Lamb Take In A Smoker?
You should smoke your rack of lamb for 2-3 hours or until it achieves a medium-rare internal temperature of 125° F (51° C) or 135° F (57° C). Monitor the temperature and remove the lamb when it is done.
Should I Sear A Smoked Rack of Lamb?
It’s not recommended to sear a rack of lamb before smoking. This will reduce the amount of juices left in the meat and may result in dry, tough meat instead of a tender, juicy rack.
Does Lamb Get More Tender The Longer You Cook It?
If you’re smoking your lamb over low heat for a few hours, the meat will be tender and juicy. However, if you have high heat or place your meat on direct heat, the meat may be tough and dry.