Cooking lamb is always a special treat — whether it’s for Easter, Christmas or a family summer get-together. Lamb has a strong flavor profile, but can also easily dry out. That’s why the cooking process is especially important for this tasty (and expensive) protein.
Smoked Rack of Lamb Ingredients
All you really need for a simple smoked rack of lamb are the following ingredients:
- Rack of Lamb
- Herbs, finely chopped (I especially like rosemary and thyme)
- Garlic, minced
- Salt & Pepper
- Olive Oil
- Smoking Chips
What flavor of smoking chips pairs best with lamb?
Since lamb has a strong flavor profile, you will want to use a bold flavor of smoking chips. Traditionally, Hickory has been the leading choice for smoking lamb, but Apple wood is also a popular choice, as well as Mesquite.
How to Prepare & Cook Smoked Rack of Lamb
Rub the lamb with olive oil, chopped herbs, minced garlic and salt and pepper. While you are preparing the lamb, preheat your grill and add the smoking chips. You’ll want to cook the rack of lamb on lower-medium heat to let the smoke infuse slowly.
Once the grill is smoking, add rack of lamb over indirect heat and cook for 1-2 hours.
For the last 10-15 minutes, move rack of lamb over direct heat and watch closely to not overcook. Lamb is best served medium-rare (internal temperature of 155° F).
Once cooked, remove from grill, cover with foil, and let rest for 10 minutes.
Full recipe here… Hickory Smoked Rack of Lamb Recipe.
Can you only use a smoker for this recipe?
Absolutely not. You can also smoke the rack of lamb on your gas grill (using a smoker box) or on a charcoal grill. Just make sure to keep the lids closed to keep the smoke (and flavor) in the grill.
