Traeger Smoked Rack of Lamb
This is a flavorful smoked rack of lamb, made easy on your Traeger grill. Coated with mustard, seasoned with a rosemary blend, and smoked at 275–300°F, the lamb turns out tender, juicy, and infused with rich wood-fired flavor. Optional reverse searing adds a perfect crust. Slice and serve for a dish that’s simple yet impressive!
Ingredients
- 1.1 pounds of Lamb Rack
- 4 Sprigs Rosemary
- 1 tbsp Sea salt
- 1 tbsp Pepper
- 4 Cloves of garlic
Instructions
- Place the pre-trimmed lamb rack on a flat surface.
- Coat it with mustard, then brush with oil.
- Generously season with a rosemary blend of chopped rosemary, kosher salt, black pepper, and minced garlic.
- Let it sit at room temperature for 15–20 minutes.
- Preheat your smoker to 275–300°F.
- Place the lamb rack fat side up on the grill, away from direct heat.
- Insert a meat probe and smoke until the internal temperature reaches 135°F for medium rare (about 45 minutes to 1 hour).
- Remove the lamb from the smoker and let it rest for 20 minutes to redistribute the juices.
- Slice the lamb into chops by cutting between the bones.
- Serve immediately and enjoy the smoky, tender flavor.
- Optional Reverse Sear
- After smoking, increase the smoker to high heat or use a hot cast iron skillet.
- Sear the lamb for 3–4 minutes per side until a crust forms.
- Let it rest for 8–10 minutes, then slice and serve.