Lamb is best served rare to medium rare so this recipe does not require a long slow smoke. With a pellet grill you can just set a timer and have this rack ready to eat in less than an hour.

Total Time: 1 hour
Servings: 2-4


  • Wildwood Grilling Smoking Pellets
  • 1 Rack of Lamb
  • ¼ cup Dijon Mustard
  • 1 Tbsp. fresh Rosemary, chopped
  • 1 Tbsp. Kosher Salt
  • 1 Tbsp. Black Pepper
  • 2 Tbsp. Garlic, minced

Chef's Tip

An American rack of lamb has 8 bones and weighs about 2 lbs.


  1. Fill the hopper and preheat a pellet smoker to 375°F.
  2. Lay the lamb on a cutting board and apply mustard all over the meaty part of the rack.
  3. Combine the rosemary, salt, pepper and garlic. Evenly distribute the spice mixture over the mustard covered area and use any excess on the underside.
  4. Place the lamb on the pellet grill and set a timer for 45 minutes or your desired internal temperature.
  5. Use these guidelines for degrees of doneness. Medium rare: 120°F  Medium: 125°F Medium well: 130°F Dry: 135° 
  6. Allow the lamb to rest for 15 minutes before slicing.

*Keep a spray bottle of water handy in case of flare-ups.