Smoked Rack of Lamb

Are you looking for a recipe for a smoked rack of lamb? This combination of smoky goodness and succulent meat will leave your family and friends drooling. It has a simple rosemary seasoning that complements the lamb perfectly.

Smoked Rack of Lamb

My smoked tack of lamb is absolutely declious. It works well as an entree or appetizer for any event. However, it is one of my favorite recipes for special occasions like Easter, Christmas, or Thanksgiving. It looks and tastes incredible, so it will impress your table.

All you need to do is season, smoke, rest, and slice. It is an easy recipe that will impress anyone. I recommend using a mild wood to add those smoky flavors; some mild flavors include apple or cherrywood. If you prefer a more robust flavor, go for hickory or mesquite.

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.

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.

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

Smoke

Once the smoker is up to 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 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.

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 doesn’t have as much 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.

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 Lamb Rack

Smoking lamb rack is so easy but will yield juicy, rich delicous flaovrs. With a delicious rosemary crust, this lamb will be so flavorsome and tender you will have your guest asking for seconds.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner, lunch, main, Main Course
Cuisine: American, Barbecue
Servings: 6 serves
Calories: 435kcal
Author: Charlie
Cost: 23

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.

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