Smoked rack of lamb is tender, juicy, and infused with rich, smoky flavor for an elegant main dish.
It is so easy to make a smoked rack of lamb on a Traeger or Webber bullet smoker. Made with a handful of seasonings this smoked lamb is off-the-charts delicious.
This Smoked Lamb Is a Must-Try Because…
- Low and slow smoking infuses the rack of lamb with deep, rich flavor while keeping it tender and juicy.
- A simple seasoning rub enhances the natural flavor of the lamb without overpowering it.
- Resting after smoking locks in the juices, ensuring every bite is moist and flavorful.
- The crust from smoking creates a perfect contrast to the tender, pink interior.
Best Wood to Smoke Lamb
Lamb has a tender texture with a strong flavor and usually contains a lot of fat. Smoking lamb improves the flavor, and infuses it with the flavor of the wood you choose. I like to use chips like hickory, apple, or even cherry. Or, try a combination of any of these for a fun flavor.
Ingredients
- The Rack: Choose a frenched rack of lamb for this recipe. This means the rib bones have been cleaned of meat, fat, and membranes for a neat, elegant presentation. This technique exposes part of each bone, giving the rack its signature look; perfect for roasting, grilling, or smoking.
- The Rub: The perfect combination of herbs and spices gives this lamb a slightly spicy, salty, and delicious flavor.
How to Smoke Lamb
- Preheat the smoker and add the chips
- Prepare the lamb, and apply the rub (full recipe below).
- Place the rack of lamb, meaty side down, on the smoker rack over direct heat.
- Smoke until it reaches the desired temperature.
Let the lamb rest before serving to redistribute the juices for a juicier, tastier meat!
What to Serve with Smoked Lamb
- We like oven-roasted beets for a complement of strong flavors!
- Some buttery baby potatoes make a great side.
- Parmesan roasted broccoli adds a touch of green to the plate.
- Serve with a cold red leaf salad with lemon vinaigrette.
- Honey cornbread muffins taste great alongside any meal – especially toasted with honey butter.
Leftover Smoked Lamb
- If there are any leftovers, shred the meat and tuck it into a piece of pita bread. Serve with tzatziki sauce, or mix with some Dijon mustard, red onion, and some dill pickles.
- Remove the lamb from the bones and make a hearty stew with potatoes and carrots. Add some fresh thyme and some homemade bread, and dinner is served again.
- Smoked lamb should be refrigerated in an airtight container for up to 5 days. Or freeze it for use in soups or stews for a whole new meal.
More Smoked Recipes to Add to Your List!
Did you enjoy this Smoked Rack of Lamb Recipe? Leave a comment and rating below.
Smoked Rack of Lamb
Equipment
Ingredients
- 2-3 pounds rack of lamb Frenched (2 racks)
Lamb Rub
- ½ teaspoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried thyme leaves
- ½ teaspoon cayenne pepper
Instructions
- Preheat smoker to 250°F. Insert apple or hickory wood chips inside smoker box and place in grill on direct heat.
- Wash and trim the lamb of excess fat and silver skin. Pat dry with a paper towel.
- In a small bowl, mix all the rub ingredients together (conveniently all ½ teaspoon of each ingredient, skip any that you are missing!). Sprinkle and rub all over the lamb meat.
- Set the rack of lamb on the grill (direct heat) meaty side down and smoke for about 1 hour or until the internal temperature reaches 135° or 145°F on a digital thermometer (medium-rare or medium).
- Remove from grill, cover, and let lamb rest for 10 minutes. Cut between bones and serve.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Hey Grill Hey
This smoked rack of lamb is awesome! Thank you!
So happy that you love this lamb Angie!
Made for Father’s Day, followed your recipe to a tee and it came out a huge winner!
So happy to hear that Meloday! Especially glad it was a hit on Father’s Day!