Smoked Rack of Lamb takes this decadent cut of meat up a notch by infusing it with even more flavour. This recipe starts with a dry rub and low temperatures and is finished with higher heat and a brushed on dijon mustard. It is then rested before slicing to ensure a juicy tender bite. I raise lambs on my farm so it has afforded me the opportunity to experiment with different cuts, both cheap and expensive ones, from lambs. The nice thing about lamb is that each cut truly is tender and delicious. If you can't afford a rack of lamb - don't worry! This recipe works with lamb chops and lamb roasts too. Cook the lamb to the temperatures listed in the recipe card and you'll have delicious results every time.
- Rack of Lamb (or Lamb Roast, or Lamb Chops)
- Extra Virgin Olive Oil
- Garlic Powder
- Dijon Mustard
Tips for Smoking Rack of Lamb
- Start with a clean firepot, a clean grill ensures even cooking. If you need to clean your pellet grill check out this post. How to Clean a Traeger Grill
- Let the meat come to room temperature before smoking. This allows an even cook.
- Place the rack on the grill grates so that the fat is on the top. This lets the fat render down and season the lamb as it does so.
How to Smoke a Rack of Lamb
- Pat the meat dry with a piece of paper towel. Season it and then let it sit at room temperature for about an hour to get the chill off of it.
- Preheat Smoker to 275F Make sure your hopper is full of pellets.
- Insert Probe into the center of the rack. Set Alarm (If you have one, to 135)
- Place rack on the center of the grill, fat side up.
- Close the lid and let it smoke until the internal temperature of 135 is reached (usually takes about 40minutes.
- Apply Dijon mustard to all sides of the rack and turn up the heat to 400. Let the rack finish cooking and take it off at an internal temperature of 145.
- Remove the lamb from the grill and tent with tin foil. Let it Rest for at least 10 minutes to ensure a juicy rack of lamb.
- Cut in between the bones to get individual pieces and serve.
Do I Need to French My Rack of Lamb?
No, If you want to be a Fancy Fellow, go ahead and french your rack. If you are buying your rack of lamb from a local butcher, chances are they have already done this for you or you can request them to do it. I personally hate doing it and never do. My butcher actually cuts my bones short so I couldn't french them even if I wanted to. All drenching bones do is make it fancy. It doesn't add anything to it. If you want to learn how to French a rack of lamb check out this video here
What are the best wood chips or pellets to use for lamb?
I use Hickory but fruitwoods and maple also pair well. I find mesquite clashes too much and did not enjoy it with lamb.
What Should I serve as a side with Rack of Lamb?
I have in the photo some tzatziki, red onion, cherry tomatoes and roasted potatoes.
Smoked Rack Of Lamb
- 1 pellet grill
- Hickory Pellets
- 1 Rack of Lamb
- 1 Tablespoon Olive Oil
- 2 Teaspoons Table Salt
- 1 Teaspoon Black Pepper
- 2 Teaspoons Rosemary Ground
- 1 Teaspoon Garlic Powder
- 2 Tablespoons Dijon Mustard
Prep the Rack
- French the bones and remove any excess fat. I don't french my racks because it doesn't do anything to enhance the flavour. See Link in above article to learn how to french the rack if you want to.
- Pat the moisture off of the meat using a piece of paper towel. Brush the lamb with olive oil and then evenly apply the seasoning to all sides of the meat.
- Cover the meat with saran wrap and let it sit at room temperature for up to an hour to get the chill off of it. This is optional but helps get an even cook.
- Preheat the grill to 275°F
- Insert the probe into the center of the rack.
- Lay the rack in the center of the grill, fat side up.
- Set the alarm on the probe for 135°F, cook until this temperature is reached. (Roughly 40 minutes for an averaged sized rack)
- Brush Dijon all over the rack. Increase the temperature of the grill to 400°F and cook until the internal temperature reaches 145°F
Rest and Serve
- Cover the rack with tinfoil and let it rest for at least 10 minutes.
- Cut into individual pieces by running your knife in between the bones.
- Serve and Enjoy/