Pit Boss Smoked Rack of Lamb

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Smoking a rack of lamb can seem tricky, but it doesn’t have to be. You can get tender, flavorful meat every time with the right approach.

I’ve compiled a simple recipe that uses basic ingredients and keeps things easy to follow. Whether you’re cooking for a crowd or just a cozy dinner, this smoked rack of lamb is sure to be a hit.

Check out the recipe below and enjoy a perfectly smoked lamb that’s full of flavor and cooked just right.

Juicy Smoked Rack of Lamb

A rack of lamb is a simple yet impressive choice for a dinner party or even a cozy weeknight meal. This recipe is so straightforward that you’ll memorize it after one try and find yourself returning to it repeatedly. With just a handful of ingredients—likely already in your pantry—this dish is convenient and delicious.

What You’ll Need

Lamb Racks

Rosemary

Sea Salt,

Pepper

Garlic

How to Smoke a Rack of Lamb

Step 1: Preheat Your Smoker

Set up your smoker and preheat it to 275°F to 300°F.

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Step 2: Preparing The Lamb

If you buy a lamb rack that’s been frenched from your butcher, you don’t need to trim the rack any further.

If you’ve bought an untrimmed lamb rack, it will still have the fat cap cover over the bones of the rib cage. A good idea is to ask your butcher to trim it, frenched, so it’s ready to go.

You can smoke a rack of lamb without frenching it. The reason it’s frenched is purely for that handle look, so it looks appetizing to pick it up and eat it by the handle. Butchers do not often sell it. An un-frenched lamb rack will need more time in the smoker.

Start by mixing the spices in a bowl for the rub. Then, give the lamb rack an oil brush and apply your rosemary seasoning all over the lamb.

Step 3: Smoking the Lamb Racks

Place the rack directly on the grill or smoker rack, ensuring that the fat side is facing upward and as close to the heat source as possible, and allow it to sear. Then, smoke it for approximately 10 minutes and carefully move it farther away from the heat source to contain the smoking process.

Cook until the internal meat probe hits 135°F (for medium rare). This should take about 45 min to 1 hour.

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Step 4: Searing the Lamb Racks

Turn your flames high and sear the lamb with the fat side down first. It should sit on the hottest part of your grill for 5-10 minutes.

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Step 5: Finishing It Off

Then flip the rack fat side up and place it away from the heat source for the rest of the cook. Place a meat probe inside to check the temperature until medium rare, 135°F.

Let the meat rest for 20 minutes before slicing the chops.

Do I Need to Sear My Lamb?

You don’t need to sear your rack of lamb, but searing helps to lock in the flavor of the seasoning.

It also helps caramelize the natural sugars in the meat and cooks the proteins, creating a crispy brown crust on the outside of the meat that enhances the flavor of the lamb. 

After I’ve smoked it, I always sear both sides of my lamb rack. 

What Temperature to Smoke Lamb At

For this recipe, the temperature to smoke the rack of lamb is 275-300°F.

What Internal Temperature You Need to Reach for Lamb

Ideally, I like to have the internal temperature of my lamb rack at 135°F. If you want it a little bit rarer, you’ll want to aim for something around 120°F, and of course, if you want it to be a little over medium rare it will be warmer again – looking at 150°F.

How Long to Cook Smoked Rack of Lamb

I smoked my lamb rack for about 45 minutes for the medium rare doneness. This again will depend on how big your lamb rack is and whether or not you want your rack rare, medium rare, or well done. But for a lamb rack of about 500g, finishing at a nice medium rare doneness, 45 minutes was more than enough for me. 

What to Serve With Smoked Rack of Lamb

Grilled Cornbread
Smoked Cheesy Potatoes
Smoked Asparagus
Smoked Garlic Bread
Double Smoked Potatoes
Loaded Mashed Potato Casserole

How to Store Leftovers

Allow the lamb to hit room temperature before putting it in the fridge. Lamb can be stored for up to three days in the fridge and two months in the freezer. 

Wood Chips

For denser red meat, like lamb, I use Hickory wood chips. Hickory is great for smoking lamb because it has a bold and sweet flavor that brings out the intense flavor of the meat. 

If you want something a bit softer, cherrywood and apple wood are softer options that will never go astray when smoking lamb.

For example, you can even combine all three or a little hickory and cherry wood. 

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More Recipes For a Pit Boss

Do love your Pit Boss as much as I do? Then you have to try more of my most popular recipes for a Pit Boss; let me know which ones you have tried.

Pit Boss Smoked Turkey

Pit Boss Smoker Corn On The Cob

Smoked Baby Back Ribs On Pit Boss Pellet Grill

Smoked Picanha On Pit Boss

Smoked Sweet Potatoes Pit Boss

Pit Boss Smoked Rack of Lamb

Charlie
Impress your friends with my effortless smoked rack of lamb recipe and be sure to follow along with each step to get the same result.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Appetizer, Breakfast, Dinner, lunch, main, Main Course, Side Dish
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 4 servings
Calories 369 kcal

Equipment

  • 1 Pellet smoker

Ingredients
  

  • 1 rack Lamb
  • 4 sprigs Rosemary
  • 1 tbsp Sea Salt
  • 1 tbap Pepper
  • 3 cloves Garlic chopped

Instructions
 

Step 1: Smoking the Lamb Racks

  • Smoked at 275-300°F until the internal meat probe hits 135°F (for medium rare). This should take about 45 min to 1 hour.
  • The lamb will cook before it starts to dry out so you don’t need to baste or spritz your lamb during the cook. Take it out, then let it rest.

Step 2: Brushing the Lamb Racks With Oil and Seasoning

  • Then go ahead and brush your lamb liberally with oil and then apply rosemary seasoning. Make sure you cover the entire rack!

Step 3: Searing the Lamb Racks

  • Turn your flames on high and sear the lamb with the fat side down first. It should be sitting on the hottest part of your grill for 5-10 minutes.

Step 4: Finishing It Off

  • Then flip the rack fat side up and place it away from the heat source for the rest of the cook. Place a meat probe inside to check the temperature until medium rare, 135°F.
  • Let the meat rest for 20 minutes before slicing the chops.
  • Where to Buy Rack of Lamb?
  • Your local should butcher should sell racks of lamb.
  • It’s a good idea to call your butcher a day or two before to ask them to reserve a rack for you. That’s what I do or there’s a high chance you’ll miss out.
Keyword Smoked Lamb, smoked rack of lamb

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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