A smoked rack of lamb or a leg of lamb is a real treat!
Did you know that it’s possible to smoke a rack of lamb or even lamb roast in your Traeger or Weber bullet smoker? Chicken, ribs, and pork chops are pretty awesome meat choices for the smoker, but this smoked lamb recipe is off the charts!
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We use hickory chips to gently smoke the meat making it tender, juicy, and so flavorful! All of the aromatic spices and seasonings bring out the best of lamb’s unique flavor profile! This is the best way to cook lamb to create a savory entrée. It’s perfect for a special celebration or just a change from everyday BBQ meals. AND, it is super quick as far as smoking meat goes!
We Love Lamb Made This Way!
Lamb is common in Moroccan cuisine and is often found in tagines or stews. It can be pulled and made into tacos with homemade queso dip. It’s also terrific in gyros. But we love this recipe because the cut of lamb we’re using is easily found at your local market or butcher so it’s not complicated.
Most years on Christmas Eve, we serve lamb popsicles along with mini pigs in a blanket, jalapeno poppers, and many other appetizers. My family loves lamb all ways, and smoked lamb is a definite treat. I remember the first time my boy ate lamb. He was about a year old, and could not get enough of it!
What is a Frenched Rack of Lamb?
A “frenched” rack of lamb means the meat is cut away from the bone creating an aesthetically pleasing presentation. Save those bones for broth, however, especially after they’ve been through the smoking process. Packed with nutritious flavor, add leftover smoked lamb bones to turkey broth or use them on their own to take homemade meat stock to the next level!
Best Wood to Smoke Lamb
Lamb has a tender texture with a strong flavor, and usually contains a lot of fat. Smoking lamb really improves the flavor and we like to use chips like hickory, apple, or even cherry! Or, try a combination of any of these! Even for a cold-smoked version (lower temp produces a juicier result), these chip varieties will still work great!
How to Smoke Lamb
Preparation is super easy, and the rest is just a matter of patiently waiting!
- Preheat the smoker. Place hickory or apple chips in the smoker tray. Prepare the lamb by rinsing it and removing the silver skin. Pat the lamb dry with a paper towel.
- Apply the rub (see recipe below) all around the lamb, pressing it in tight so it stays on.
- Place rack of lamb, meaty side down on the smoker rack over direct heat.
How Long to Smoke Lamb
It doesn’t take very long to smoke a rack of lamb!
- Smoke lamb for about an hour or until a meat thermometer reads 135-145°F.
- Lamb will continue to cook once it’s removed from the smoker so be careful not to overcook.
- Let it rest about ten minutes before serving.
- Cut the lamb in servings between the bones and serve immediately.
What to Serve with Smoked Lamb
Even though the smoked lamb is the star of the show, we love how these sides complement its amazing flavor.
- 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.
- My daughter makes a delectable fresh mint sauce that pairs with any lamb.
- Honey cornbread muffins taste great alongside any meal – especially toasted with honey butter!
- Why not make a ginger rhubarb pie for dessert?
Leftover Smoked Lamb
- If there are any leftovers, we like to 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!
- Or, remove the lamb from the bones and make a hearty stew with potatoes and carrots in a hearty broth. 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!
Smoked Rack of Lamb
- 2-3 pounds rack of lamb Frenched (2 racks)
- 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.
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