Smoked Rack of Lamb

Smoked Rack of Lamb Recipe

This Smoked Rack of Lamb recipe is juicy, tender, and packed with flavor. In just under two hours, you can prepare this incredible meal to fill your family’s tummies and hearts.

Smoked Rack of Lamb Recipe

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 flavor that you can’t achieve with other cooking methods, and the texture will literally melt in your mouth.

For an incredibly flavorful rack of lamb, read on:

  1. Preheat your smoker to 250º F (121º C).
  2. Thoroughly season your rack of lamb.
  3. Smoke your rack of lamb until the internal temperature reaches 140º F (60º C).
  4. Remove from the heat and allow to rest for 15-20 minutes.

How To Make Smoked Rack of Lamb

Lamb is served best when smothered in buttery herbs and smoked long and slow. This results in an incredibly succulent texture and delicious flavor that will rival a restaurant-quality roast dinner. Pair with mashed potatoes and Smoked Asparagus for a classic burst of flavor.

Recipe Overview

  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Wood Flavour: Hickory or Apple Wood
  • Cooking Temperature: 250º F (121º C)
  • Servings: 4 people

Required Tools

  • Smoker
  • Tinfoil
  • BBQ Tongs
  • Meat Thermometer

Ingredients

  • 102 lbs Rack of Lamb
  • 1 tbsp Olive Oil
  • 2 Batches of Lamb Seasoning
  • Fresh Rosemary or Thyme (for garnish)

Making Smoked Rack of Lamb

  1. Preheat your smoker to 250º F (121º C).
  2. Thoroughly season your rack of lamb.
  3. Smoke your rack of lamb until the internal temperature reaches 140º F (60º C).
  4. Remove from the heat and allow to rest for 15-20 minutes.
Smoked Rack of Lamb
Smoked Rack of Lamb

Making Smoked Rack of Lamb

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 flavor to your rack of lamb.


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 flavor that will elevate the natural flavors of the rack of lamb, though you’re welcome to use your preferred seasoning as a rub instead.


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.


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 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.

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