The smoked rack of lamb is incredibly delicious and is the show stopper of the BBQ party. Smoking rack of lamb can be a challenging task for beginner pitmasters, but it is not impossible when we are here to help you out.
If you are hosting a family dinner, holiday dinner, thanksgiving dinner, or any special occasion, smoked lamb is the best dish to gather everyone’s attention. Frenched rack of lamb when cooked medium-rare you will have juicy and full of flavor lamb chops and tender lamb meat will take the guests to heaven of flavors, and they will end up praising you.
How to make Smoked Rack of Lamb
Allow us to take you on the best lamb chops recipe. We have smashed the perfect recipe, tips, and tricks to smoke the rack of lamb. Let’s get started with this great recipe of deliciously smoked lamb chops. Get your pellet grill ready.
- Prep Time: 15 minutes
- Resting time: 15 minutes
- Cook Time: 2 hours
- Total Time: 1 hour 30 minutes
- Cook Temperature: 250ºF
- Finished Temperature: 140ºF
- Wood Flavor: Hickory
- Servings: 4 people
- Your preference of smoker (I recommend a pellet smoker)
- Commercial grade tinfoil
- Smoker tray
- Plastic warp
- Smoker box
- BBQ tongs
- Meat thermometer
- 1-2 pounds rack of lamb
- A pinch of kosher salt
- A pinch of pepper
- 1 tablespoon olive oil
- 2 batches of Lamb Seasoning
- Some fresh rosemary and thyme (optional) for garnish
- Start your smoker, grab your pellets, and get the temperature stable at 250ºF.
- Season the rack of lamb all over with the lamb seasoning.
- Place the lamb directly on the grill and smoke until the internal temperature reaches 140ºF.
- Remove the lamb from the grill and let it rest for 20-30 minutes.
BBQ Hero Tip: Have a bone-in leg of lamb? No worries! Just add 1 or 2 hours to your cooking time for the same delicious results!
Detailed cooking instructions
1) Start your smoker and maintain the internal temperature at 250ºF
Light up your smoker and keep the internal temp of the smoker stable at 250ºF. This is the best temperature when the lamb chop retains its natural juices, giving an amazing flavor.
2) Marinate the lamb racks with seasoning
Take a small bowl, pour in the lab rub and olive oil. Mix them well, place the whole rack on a cooking tray and thoroughly marinate it with the lamb rub. Cover the cooking tray with foil and let it rest for some time.
Before smoking lamb, always allow it to rest for almost 15 minutes after marination. We do this so that the rub or any other seasoning gets properly infused into the meat.
3) Smoking meat in the smoker
Open the lid of your smoker and directly place the rack of lamb over the grill grates. You can also use a smoker box. Smoke it for almost 2 hours to get the moist and tender texture.
Smoke rack until the internal temperature of the thickest part of lamb meat reaches up to 140ºF.
4) Removing the lamb from the smoker and serving it
When the desired internal temperature is acquired, remove the rack from the smoker tray or grill grates and place them over the serving platter. Let the smoked lamb rest for at least 12- 20 minutes to redistribute the juices to attain a tempting texture.
You can now garnish it with some fresh rosemary or thyme and serve it.
BBQ Hero Tip: You can also cut the rack into lamb lollipops making it easy to serve and eat.
Frequently Asked Questions
Smoking a rack of lamb can be challenging for newbies. BBQ hero addresses some of the most common concerns pitmasters have while smoking the meat.
What cut of lamb is best for smoking?
A beautiful leg of lamb is the ideal cut to use for smoking lamb. Lamb’s natural tastes stand up well to the smoky undertones. After only a few hours in the smoker, the meat is perfectly soft and flavorful.
What temperature is rack of lamb done?
For rare or medium-rare, the temperature should be 125°F or 135°F, respectively. Keep in mind that even after removing it from the oven and letting it cool, the temperature will continue to rise somewhat.
Cooking the rack of lamb is much easier using a meat thermometer. To check the doneness of the meat, insert a meat thermometer into the thickest portion of it.
How long does lamb take in a smoker?
Smoke the lamb for 2-3 hours, or until it achieves a medium-rare internal temperature of 125°F or 135°F. Monitor the temperature and remove the lamb when it is done.
Should I Sear a rack of lamb before roasting?
I would not recommend searing the rack of lamb before roasting. I say so because when you sear the rack, the juices will expel the meat, and it will not be that juicy and tender.
What you can do is, you can cut the rack into lollipops after roasting.
Does lamb get more tender the longer you cook it?
If you do slow simmering over low heat for a longer period of time, the lamb’s meat will get more tender, but if you place it on the direct heat for a longer time, the meat will get hard, juiceless, and wasted.
Should I wrap lamb in foil?
I would say yes. Wrapping the lamb in a foil will restrain the juices from getting out; thus, the lamb will be roasting with its natural juices.