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.
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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.
- Step 4 – Rest & Serve!
Once you’ve removed your rack of lamb from the smoker, place it in tinfoil and allow it to rest for around 15-20 minutes.
Serve with grilled vegetables, Smoked Asparagus, Ceasar salad, mashed potatoes or Smoked Sweet Potatoes to complete your meal.
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
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.
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.
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.
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.