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The smoked rack of lamb on a white serving platter with chopped parsley on top of a glass of wine and two candles to the side.
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Smoked Rack of Lamb

Treat everyone to a fancy restaurant-quality meal at home with this smoked rack of lamb! This lamb rack is covered in a simple but flavorful herbed dry rub and creamy Dijon mustard and then smoked until the meat is wonderfully tender and juicy on the inside to make your favorite lamb dish yet. You'll never want to cook a rack of lamb any other way.
Course Main Dishes
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 people
Calories 420kcal
Author Amanda McGrory-Dixon

Equipment

  • Smoker
  • Wood pellets or chips cherry wood, apple wood or hickory recommended
  • Water pan
  • Foil

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 frenched rack of lamb about 1½ to 2 pounds
  • 2 tablespoons Dijon mustard
  • 2 tablespoons canola oil

Instructions

  • Heat the smoker to 225 degrees F with a water pan. In a small bowl, stir together the herbs and spices. Set aside. If the bone-side of the ribs still have a membrane, pull it off. Rub the lamb rack on all sides with the Dijon mustard and then coat all sides with herb mixture.
  • Set the seasoned rack of lamb on the grill grates with the fat-side up. Insert a leave-in meat thermometer into the thickest part of meat. Don't let the thermometer touch the bone. Close the lid and let the lamb smoke until it reaches 10 degrees below your desired final internal temperature: 115 degrees F rare, 125 degrees F medium-rare, 130 degrees F medium, 140 degrees F medium-well, 150 degrees F well-done. (Preferably, don't go above medium-rare — medium at most.)
  • As the meat nears your desired temperature, add the oil to a cast-iron skillet over medium-high heat until it's hot. Add the rack of lamb with the fat side down and let it sear until the surface forms a crust, about three to four minutes. (Since the back side is mostly bone, it's unnecessary to reverse sear both sides.)
  • Remove the lamb from the skillet, place on a cutting board and loosely cover with foil. Allow the meat to rest for 10 minutes. To carve, slice the lamb between the bones and serve. Enjoy!

Notes

  • Let the meat sit at room temperature 30 minutes before smoking. This removes the chill from the meat to cook more evenly. 
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 0.25rack | Calories: 420kcal | Carbohydrates: 1g | Protein: 23g | Fat: 39g | Sodium: 665mg | Potassium: 36mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 258IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.5mg