Perfect Smoked Rack of Lamb

A smoked rack of lamb with appetizing crust is shown being carved into lamb chops over a cutting board.

Perfect Smoked Rack of Lamb

Smoking lamb rack is an easy process yet delivers rich flavors. We use a simply flavored rub to season the meat and allow the taste of the smoking wood to play the main role. Hickory, applewood, cherry or olive wood all work great with this recipe.

5 from 6 votes

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Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: servings

Calories: 400kcal

Author: Milena Perrine

Ingredients

1 rack of lamb Frenched, excess fat trimmed
1 tablespoon extra virgin olive oil
2 teaspoon kosher salt or to taste
1 teaspoon black pepper or to taste
2 teaspoon dried oregano or to taste
wood chunks or chips hickory or a fruit wood, as needed

Instructions

Set up your smoker as per the manufacturer’s instructions and preheat to 275 – 300 F*. Add your choice of wood chips or chunks also per the specifications of the manufacturer.
In the meantime mix the spices** for the rub. Brush the rack with olive oil, just enough for a thin coating. Then liberally rub all sides with the seasonings blend.
Place the rack directly onto the grill/smoker rack with the fat side up and as near to the heat source as possible. Smoke for up to 10 minutes and then pull it further away from the heat source to continue smoking it until the internal temperature reaches 135 F for medium-rare***. (Replenish the charcoal and smoking wood if needed to maintain the 275 – 300 F range.)
Transfer the lamb rack onto a cutting board and let rest for 5-10 minutes. You may loosely tent it with foil. Carve it in half first, then into doubles and finally into single rib chops. Serve.

Notes

*We recommend the 275F to 300F range as the best temperature for smoking lamb rack. Refer to the relevant section in the post for detailed explanation.

**The spice rub suggested here is minimal. Feel free to add/substitute flavors such as garlic powder or rosemary or use your favorite rub for smoking red meats.

***135 F must be measured in the center of the rack. This is ideal for rib chops, you can safely go up to 140 F. Past that the meat might begin to dry out. See the post regarding ideas for searing the cut chops.

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