Treat everyone to a restaurant-quality meal at home with this smoked rack of lamb! This lamb rack is covered in an herbed dry rub and Dijon mustard and smoked until the meat is tender and juicy.
Salt Garlic powder Dried rosemary Dried thyme Dried oregano Black pepper Frenched rack of lamb Dijon mustard Canola oil
Flip the rack of lamb over so that the bone-side is facing up. If there's a thin, silvery membrane still on the ribs, use your fingers to remove it.
1
Stir together the seasonings and herbs to make the dry rub and set aside. Coat the lamb in the Dijon mustard and then cover with the dry rub.
2
Place the rack of lamb in the smoker. Insert a leave-in meat thermometer into the lamb. Close and smoke the meat.
3
To develop an exterior crust, heat canola oil in a large skillet. When hot, add the lamb meat-side down and cook until a crust forms.
4
Allow the meat to rest under a loose layer of foil. On a cutting board, slice the rack of lamb in between the bones to carve.
5
For a beautiful, impressive meal, you and your guests will love every succulent bite of this smoked rack of lamb. You'll want to make this a family tradition.