I make this smoked rack of lamb when I want something that feels a bit special—it’s perfect for Easter, Christmas dinner, or a nice Sunday meal with family. The rosemary seasoning is simple but really brings out the flavor of the lamb, and the smoke adds a nice depth without overwhelming it. It looks beautiful on the plate too, which is always a bonus when you’re trying to make the meal feel a little more special.
No time to read the recipe? Pin it to read later ⤵️
Table of contents
Easy Smoked Rack of Lamb
This smoked rack of lamb has become one of my go-to recipes for Easter, Christmas, or any time I’m cooking for people I want to impress a little. It’s perfect as a main course or even sliced up as an appetizer. The process is straightforward—season it, smoke it, let it rest, then slice—and I usually reach for a mild wood like apple or cherry, though hickory works nicely if you want something bolder.
What You Need
- Lamb Rack
- Rosemary
- Sea salt
- Pepper
- Garlic
How to Smoke a Rack of Lamb
Below is my rack of lamb recipe; it is super easy to smoke; you can follow the steps below or head down to the bottom of the page to get the printable version of the recipe.
Step 1: Trim
Set the smoker temperature to 275°F —300°F and load the hopper with wood pellets. I prefer fruitwood because it has a mild flavor and doesn’t overwhelm the lamb. If you prefer a stronger smoke flavor, try mesquite or hickory.
When you buy a rack of lamb, it will come in one of three ways: untrimmed, semi-frenched, or frenched. Ask your butcher to trim the rack of ribs if you prefer the frenched version. If you have an untrimmed rack, cut off any excess fat and silver side.
Step 2: Prep
Next, we give the lamb a rub to season it. My blend of salt, black pepper, chopped rosemary, and chopped garlic is the perfect flavor combination for lamb. I have included a recipe below, or use your lamb rub of choice. Brush the lamb with olive oil, then rub it with the lamb rub
Avoid any seasonings with a sugar base, as they tend to burn with high heat.
Homemade Lamb Rub
- garlic minced
- salt
- pepper
- dried rosemary
Step 3: Smoke
Once the smoker reaches temperature, it’s time to add the rack of lamb.
Place the lamb on the grates fat side down close to the heat source, and leave to cook for about 5-10 minutes. This will help to sear and create a crust. After 5-10 minutes, flip the rack fat-side up, move it away from the direct heat, and continue cooking. Allow the lamb to rest for 5-10 minutes before carving the rack.
I have included a table for doneness below. This depends on your preference; however, I think the optimal range for lamb is 135°F-145°F. 135°F will be medium rare, and 145°F will be medium.
How long will it take to smoke a rack of lamb?
A rack of lamb will take 35-45 minutes to cook with your smoker preheated to 275°-F300°F. This cooking time will vary depending on how you prefer your lamb. To check for doneness, you should monitor the internal temperature not cook to time, so you should have a reliable thermometer on hand to check
- Rare – 125 degrees F
- Medium Rare – 135 degrees F
- Medium – 145 degrees F
- Med Well – 155 degrees F
- Well Done – 165 degrees F
I think that lamb is best if cooked no higher than medium.
What is the optimal temperature for smoking a whole lamb rack?
You want to smoke the lamb rack at 275°F – 300°F. The lamb rack is cooked at a higher temperature because it is already tender and has less connective tissue to break down. A rack of lamb doesn’t have a lot of fat so that it can be cooked at a higher temperature for a shorter amount of time.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
Looking for More Lamb Recipes?
Smoked Rack of Lamb on a Traeger
Lamb Burger on a Traeger
Smoked Lamb Chops on a Pit Boss
Grilled Lamb Koftas
Smoked Lamb Shanks
Smoked Lamb Shoulder
Smoked Leg of Lamb
Smoked Lamb Kabobs
Sides and Serving Idea
I recommend serving lamb with a simple side dish, such as rocket with tomatoes, red onion, and a simple balsamic dressing. I have listed some of my favorites below if you want more ideas.
- Smoked Mash Potatoes
- Sweet Potatoes
- Smoked and Grilled Traeger Brussel Sprout
- Bacon Mac and Cheese
- Smoked Brownies
- Smoked Pork Belly Strips
Smoked Lamb Rack
Equipment
- 1 Smoker
- Wood Chips of choice
Ingredients
- 1 rack frenched and fat trimmed
- 1 tbsp olive oil
- 6 cloves Garlic minced
- 1.5 tbsp Chopped rosemary
- 1 tbsp Black Pepper
- 1.5 tbsp Salt
Instructions
- Set the smoker temperature to 275°F —300°F and load the hopper with wood pellets
- Trim the excess fat from the rack of lamb
- Combine the rosemary, garlic, thyme, black pepper and salt in a bowl
- Brush lamb rack with oil, then apply your rosemary seasoning. If you prefer you can use a store brought rub.
- Once the smoker is up to temperature it’s time to put the rack of lamb in the smoker.
- Place the lamb on the grates fat side down close to the heat source, and leave to cook for about 5-10 minutes. This will help to sear and create a crust.
- After 5-10 minutes, flip the rack fat side up, move away from the direct heat, and continue to cook.
- Allow the lamb to rest for 5-10 minutes before carving the rack
- I have included a table for doneness below. This depends on your preference; however, I think the optimal range for lamb is 135°F-145°F. 135°F will be medium rare, and 145°F will be medium.
Notes
Lamb Doneness
- Rare – 125 degrees F
- Medium Rare – 135 degrees F
- Medium – 145 degrees F
- Med Well – 155 degrees F
- Well Done – 165 degrees F
Smoke On!
Charlie
Author: Charlie Reeves
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.
Hungry For More?
