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.
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