Smoked Rack of Lamb on a Traeger

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Want to know how to smoke a rack of lamb like a true pitmaster? Lamb rack is an expensive cut, so you don’t want to mess it up! Lucky for you, I have a tried-and-tested recipe below! 

The smoky goodness and succulent lamb will have your family and friends drooling.

What You Need for Smoked Lamb Rack

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 handle the trimming 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 cooking method of choice.

How to Smoke a Lamb Rack on a Traeger

Step 1 – Prepare the Rack of Lamb

To prepare your rack of lamb, start by placing 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 maintain a temperature between 275–300°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, ideal for medium rare. However, use the chart below to determine your ideal 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 reverse sear your rack of lamb 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

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 to let the juices 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.

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.

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 off the rib bones, creating a clean and 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 we think of lamb, fresh rosemary and garlic are often classic flavor pairings. But there are countless other ways to enhance the natural richness of a lamb rack.

Try blending fresh herbs and aromatic spices for a fragrant and well-balanced seasoning. Keep it simple to let the lamb’s natural flavor shine through. A classic mix of olive oil, kosher salt, black pepper, chopped rosemary, and minced garlic works beautifully.

For a bolder twist, experiment with your favorite barbecue rubs for a smoky, earthy finish. Turkish and Middle Eastern spices can also bring an exotic flair, adding warmth and complexity to your lamb.

Avoid seasonings with a sugar base, as they can scorch under high heat. A marinade is a great option if you’re looking for deeper flavor. Let the lamb soak for at least two hours, or ideally overnight, to allow the flavors to infuse fully.

Looking For Lamb Recipes?

Lamb is one of my favorite meats, too. That means I have a lot of recipes you can try

Smoked Lamb Chops

Smoked Lamb Shoulder

Smoked Leg of Lamb

Lamb Burgers

What Temperature to Smoke Lamb Rack At?

For the perfect rack of lamb, set your smoker to maintain a consistent temperature of 275°F to 300°F. This range allows the lamb to cook evenly while preserving its delicate texture.

Unlike heartier cuts, lamb racks are more tender and require careful attention to prevent drying out. Cooking it on a wood pellet grill ensures a balance of heat and smoky flavor, but you’ll need to monitor it closely.

A lamb rack typically takes 45 minutes to 1 hour to reach the desired level of doneness, but this is only a guideline. Always rely on a meat thermometer to track the internal temperature for accuracy.

Remember, lamb continues to cook after being removed from the heat. Consider this if you plan to reverse sear the rack before serving so you don’t accidentally overcook it. Proper timing and attention will result in a juicy, flavorful rack of lamb every time.

Reverse Searing

Reverse searing is an optional technique that adds 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 perfectly cooked lamb rack.

Best 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.

What to Serve With Smoked Rack of Lamb

Smoked Mash Potatoes

Sweet Potatoes

Bacon Mac and Cheese

Carrots in Brown Butter

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Smoke On!

Charlie

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