Smoked Rack of Lamb

Using a smoker to cook your rack of lamb will add a powerful smokey flavour that you can’t achieve with other cooking methods.

A beautiful smoked rack of lamb never fails to impress. Prepare the rack of lamb by smoking, and something close to existential glory occurs. The smoke adds a balance to the rich, delectable lamb. By cooking it slowly, you give the lamb a chance to absorb the complex flavours of the smoke.

Using a smoker to cook your rack of lamb will add a powerful smokey flavour that you can’t achieve with other cooking methods.

Smoked Rack of Lamb

A beautiful rack of lamb never fails to impress. Prepare the rack of lamb by smoking, and something close to existential glory occurs. The smoke adds a balance to the rich, delectable lamb. By cooking it slowly, you give the lamb a chance to absorb the complex flavours of the smoke.
2 from 2 votes
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 400 kcal

Equipment

  • Smoker
  • Charcoal
  • Wood Chips (hickory holds its own when paired with the deep flavour of lamb)
  • Grilling tools
  • Meat thermometer
  • Carving knife

Ingredients
  

  • 1 rack of lamb, frenched (fat and meat removed between the rib bones)
  • 1 tbsp Dijon mustard (or other)
  • 10-15 g Big Dog Spices rub/flavouring of your choice (Recommended: SPG, Smokey Espresso, Bush Tucker or Coat of Arms are all excellent choices)

Instructions
 

  • Trim any excess fat from the rack of lamb.
  • Rub both sides of the lamb with olive oil.
  • Massage the Big Dog Spices dry rub of your choice on the lamb and set it aside while you prepare the smoker.
    Note: If you will not smoke the lamb until later, loosely cover it and store it in the refrigerator. Bring to room temperature before smoking.
  • Prepare the smoker according to the manufacturer’s directions. Heat to 150°C
  • Place the rack of lamb as close to the smoker as possible and close the lid.
  • After 5-10 minutes move it away from the direct heat. The lamb will cook through and get a nice sear on the outside while smoking.
  • Test doneness with a meat thermometer after 30-40 minutes.
    Rare - 55 °C
    Medium Rare - 65 °C
  • Allow ribs to rest on a platter for 10-20 minutes to allow juices to redistribute. Tent the ribs with foil to help maintain the heat while resting.
  • Carve and serve with sauteed vegetables lightly sprinkled with olive oil and dry rub or a tossed arugula salad.

Nutrition

Calories: 400kcal
Keyword Lamb, Smoked
Tried this recipe?Let us know how it was!

If you’re a little nervous about giving smoked lamb a try, don’t be. A smoked rack of lamb is just as impressive – and only slightly more challenging – than a regular rack of lamb, but it’s still quick and easy to prepare.

Dry Rubs and Seasonings for Smoked Lamb

Try one of our recommended Big Dog Spices rubs or seasonings below for extra flavour, guaranteed.

Learn to Cook with Spices

Spice up your cooking game with our free Beginner's Guide to Cooking with Spices