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.
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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: Buy frenched if you can. It saves time at home and the presentation is cleaner. A 1.1 lb rack feeds 2 people as a main. Ask your butcher a day ahead — it’s not always stocked ready to buy.
- Rosemary: Fresh only. Dried rosemary doesn’t have the same punch on lamb and won’t perfume the meat the way fresh does.
- Mustard: Yellow mustard as the binder. It bonds the rosemary rub to the meat and you won’t taste it once it’s cooked. Missing from the current ingredient list — needs to be added.
- Olive oil
- 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 use cherry or apple as my default on lamb — mild, slightly sweet, and they complement the rosemary rub without competing with the meat’s gamey flavor.
Pecan adds more depth if you want something between a fruitwood and a heavier hardwood. Hickory works, but use it lightly at this cooking temperature — it can get assertive fast. Avoid mesquite on rack of lamb — too heavy for a short cook on a delicate cut.
Step 2: Prep
Next, we rub the lamb 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.
Apply a thin layer of yellow mustard over all surfaces — this acts as a binder and helps the rub adhere through the cook. You won’t taste it once it’s smoked.
Then brush lightly with olive oil and apply the rosemary, garlic, salt, and pepper rub generously, pressing it in firmly. Let the seasoned rack sit at room temperature for 15 minutes before it goes on the smoker.
Avoid any seasonings with a sugar base, as they tend to burn at 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 sear for 5–10 minutes. You want to hear a sizzle when it hits the grates — if it’s quiet, the smoker isn’t hot enough. After 5–10 minutes, flip fat side up and move to the indirect zone.
Continue smoking until the internal temperature reaches your target — 135°F for medium-rare takes approximately 35–45 minutes total. At the 20-minute mark, the fat cap will have started to render, and the rub will have set and darkened on the surface.
Pull it when the probe hits your target temperature and rest for 10 minutes before carving between the bones.
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 much fat, so it can be cooked at a higher temperature for a shorter time.
How to Store Leftover Smoked Rack of Lamb
Store leftover lamb in an airtight container in the fridge for up to 3 days. To reheat, place individual chops in a 325°F oven, covered with foil, for 8–10 minutes until warmed through.
Remove the foil for the last 2 minutes. An air fryer at 350°F for 3–4 minutes also works well. Lamb is also excellent served cold — sliced thin over a salad with pickled red onion and a mint yogurt dressing the next day.
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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
For sides that pair well with smoked rack of lamb, smoked mashed potatoes are the natural pairing — creamy and substantial with the rich lamb.
Sweet potatoes add sweetness that works naturally with rosemary and garlic. Smoked Brussels sprouts give you something lighter to balance the plate. Bacon mac and cheese turns this into a more indulgent spread.
For more lamb recipe ideas, see all lamb recipes here.
Or jump straight to a recipe:
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
- 2 tbsp Yellow mustard
- 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
- Apply a thin layer of yellow mustard over all surfaces. Brush with olive oil, then apply the rosemary seasoning. If you prefer you can use a store-bought 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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