Lamb rack might seem intimidating, but smoking it on the Traeger is actually foolproof. I make this for special occasions like Easter, anniversaries, and holiday dinners – it never fails to impress. The smoky flavor adds incredible depth while keeping the meat tender and juicy. Yes, it’s an investment cut, but when you nail it like this, it’s worth every penny.
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Traeger Lamb Rack
A perfectly smoked rack of lamb is made for special occasions. The Traeger creates a smoky crust on the outside while keeping the meat pink and tender inside. It’s ideal for Easter dinner, anniversaries, or any time you want an impressive centerpiece that doesn’t require hours of work. The prep is quick, the cook time is short, and the results look and taste like something from a high-end restaurant.
What You Need
- Lamb Rack
- Rosemary
- Sea salt
- Pepper
- Garlic
How to Trim the Rack of Lamb
When purchasing a rack of lamb, it typically comes in one of three preparations:
- Untrimmed: The fat cap remains intact, covering the rib bones entirely.
- Semi-frenched: The most common option, with some fat removed and portions of the rib bones exposed.
- Frenched: The cleanest presentation, where most of the fat is removed, and the rib bones are completely exposed.
Ask your butcher to trim it if you prefer a frenched rack. This simple request can save you much time and effort at home.
Once the rack is trimmed to your liking, it’s time to marinate and season it, preparing it for the smoker or your preferred cooking method.
How to Smoke a Lamb Rack on a Traeger
Step 1 – Prepare the Rack of Lamb
To prepare your rack of lamb, place the pre-trimmed rack on a flat, clean work surface. Ensure the lamb is properly trimmed with the fat cap evenly smoothed and the bones exposed if using a frenched cut. Generously coat the entire rack with mustard, using your hands or a pastry brush to spread it evenly across all sides.
Next, brush the lamb with a light layer of olive oil or your preferred cooking oil. This step adds moisture and ensures the lamb develops a beautifully crisp exterior during cooking.
Use a rosemary blend made with chopped rosemary, kosher salt, cracked black pepper, and minced garlic. Apply the seasoning generously over the mustard-coated surface, patting it gently to ensure it adheres well.
For optimal results, let the seasoned lamb sit at room temperature for 15–20 minutes, allowing the flavors to meld before cooking. Whether you’re grilling, smoking, or roasting, this preparation will ensure a flavorful and aromatic rack of lamb.
Step 2 – Smoke
Preheat your grill or smoker to 275°F to 300°F. Place the seasoned lamb rack fat side up on the grill, away from direct heat.
Insert a meat probe into the thickest part of the lamb to monitor its internal temperature accurately. I let the lamb smoke until it reaches an internal temperature of 135°F, which is ideal for medium-rare. However, use the chart below to determine your perfect doneness. This process typically takes 45 minutes to 1 hour for medium rare, depending on the size of the rack and the consistency of the heat.
You can also reverse-sear your rack of lamb if you want a sear on the meat. I have included instructions below.
| Level of Doneness | Remove from Smoker | Final Target Temperature | Description |
|---|---|---|---|
| Rare | 115–120°F (46–49°C) | 125–130°F (52–54°C) | Bright red center, very tender |
| Medium Rare | 120–125°F (49–52°C) | 130–135°F (54–57°C) | Warm red center, juicy |
| Medium | 130–135°F (54–57°C) | 140–145°F (60–63°C) | Pink center, slightly firm |
| Medium Well | 140–145°F (60–63°C) | 150–155°F (66–68°C) | Slightly pink center, firm |
| Well Done | 150–155°F (66–68°C) | 160°F+ (71°C+) | No pink, fully cooked through |
How to Reverse Sear a Rack of Lamb (Optional Step)
Reverse searing is an optional technique that adds a layer of flavor and texture to your smoked rack of lamb. This method involves searing the lamb at high heat after smoking to create a delicious bark crust.
Remove the smoked lamb rack from the grill when it’s close to your desired internal temperature to reverse sear. Increase your smoker to its highest temperature, or heat a cast-iron skillet on the stove until very hot. Once ready, place the lamb back on and sear for 3–4 minutes on each side, forming a rich, caramelized crust.
After searing, check the internal temperature to ensure it’s between 135–145°F, depending on your preferred doneness. For medium-rare, aim for the lower end of this range.
Let the lamb rest for 8–10 minutes after searing. Resting is essential for allowing the juices to redistribute evenly, ensuring every bite is tender and juicy.
While reverse searing is not necessary, it’s a fantastic way to elevate the flavor and presentation of your lamb. Once rested, slice between the bones and serve your cooked lamb rack.
Step 3 – Resting
Once the lamb reaches the desired temperature, remove it from the grill and place it on a cutting board. Allow it to rest for 20 minutes, allowing the juices to redistribute evenly. Skipping this step may lead to dry meat when sliced.
Step 4 – Slicing
After resting, slice the lamb rack into individual chops by cutting between the bones. Serve immediately to enjoy the tender, smoky, and flavorful lamb at its best.
Should You Go For Frenched or Plain Lamb Rack
A rack of lamb comes from the section of ribs located between the shoulder and the loin. Typically, a standard rack includes 6 to 8 ribs, depending on how it’s prepared.
You’ll often find racks presented either plain or “frenched.” Frenched racks have the fat and meat trimmed from the rib bones, creating a clean, elegant “handle” that’s perfect for a polished presentation.
This cut is ideal for those special occasions when you want to elevate your meal with something a little more refined.\
Since racks of lamb are smaller and leaner than whole leg roasts, they cook much faster, making them a great option for a quick yet impressive dish.
Seasonings and Marinades for Lamb
When it comes to lamb, you really can’t go wrong with the classics. Fresh rosemary and garlic are natural partners that enhance the meat’s rich flavor without overpowering it. A simple blend of olive oil, kosher salt, black pepper, chopped rosemary, and minced garlic works beautifully, letting the lamb shine through.
If you want to get a bit more adventurous, barbecue rubs add a nice smoky, earthy finish, while Turkish or Middle Eastern spice blends bring warmth and complexity to the table. Just avoid anything with a sugar base since it’ll scorch under high heat.
My Favorite Wood Chips to Use?
Opt for mild wood chips like cherry or apple for a milf flavor. If you prefer a more robust flavor, lamb can handle stronger woods like mesquite and hickory just as well. These bold options bring a smoky depth that pairs beautifully with the meat’s richness.
Since lamb has a relatively short cooking time in a pellet smoker, there’s no need to worry about stronger wood chips overpowering the meat. Whether you choose mild or bold woods, your lamb will emerge perfectly balanced and flavorful.
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What to Serve With Smoked Rack of Lamb
Looking For More Lamb Recipes?
Lamb is one of my favorite cuts to cook. That means I have a lot of recipes you can try.
Traeger Smoked Rack of Lamb
Ingredients
- 1.1 pounds of Lamb Rack
- 4 Sprigs Rosemary
- 1 tbsp Sea salt
- 1 tbsp Pepper
- 4 Cloves of garlic
Instructions
- Place the pre-trimmed lamb rack on a flat surface.
- Coat it with mustard, then brush with oil.
- Generously season with a rosemary blend of chopped rosemary, kosher salt, black pepper, and minced garlic.
- Let it sit at room temperature for 15–20 minutes.
- Preheat your smoker to 275–300°F.
- Place the lamb rack fat side up on the grill, away from direct heat.
- Insert a meat probe and smoke until the internal temperature reaches 135°F for medium rare (about 45 minutes to 1 hour).
- Remove the lamb from the smoker and let it rest for 20 minutes to redistribute the juices.
- Slice the lamb into chops by cutting between the bones.
- Serve immediately and enjoy the smoky, tender flavor.
- Optional Reverse Sear
- After smoking, increase the smoker to high heat or use a hot cast iron skillet.
- Sear the lamb for 3–4 minutes per side until a crust forms.
- Let it rest for 8–10 minutes, then slice and serve.
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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