Noshing With the Nolands

Smoked Rack of Lamb

by 23 Comments

Spread the love

Smoked Rack of Lamb

Ken is at the smoker again and we are always thrilled with the results. He had never done lamb before and after this one I hope he does tons more!! We loved this Smoked Rack of Lamb so much!! Lamb is one of my favorites but it has to be done correctly. This rack turned out perfectly!! Tender, juicy and full of flavor!!

It is a process, there is a marinade and then a rub and slowly smoked to perfection. And it is so worth it!!! I am drooling remembering how good this was!! A definite keeper of a recipe!!

This recipe we served at our last Super Bowl party and everyone went nuts for it. It is easy as you just serve a lambsicle to each person. It is a step above the usual fare and people will appreciate that for sure. 

Smoked Rack of Lamb, sliced on a board

To accompany this gorgeous rack Ken made Smoked Mashed Potatoes, check that recipe out too if you missed it.

A drizzle of really good Balsamic Reduction just before serving and WOW you have a great meal. ENJOY!!!

How do you check to see if it is done perfectly? I use my easy read Thermapen, it gives you a very accurate instant temperature. You don’t want to over cook your lamb, medium rare is perfect at 140-145F.

Smoked Rack of Lamb on a cutting board with rosemary

Rack of lamb on a cutting board

Smoked Rack of Lamb is tender, succulent and amazing!! The perfect BBQ's meat!! #lamb #rack of lamb #smoked

The Recipe

Yield: 4 servings

Smoked Rack of Lamb

Smoked Rack of Lamb

Smoked Rack of Lamb Recipe Type : Entree Author: Ken Noland Prep time: 25 mins Cook time: 90 mins Total time: 1 hour 55 mins Serves: 4 A beautiful smoked rack of lamb!!

Ingredients

  • 1 rack of lamb, frenched
  • Marinade
  • 2 Tbsp. fresh lemon juice
  • 1/4 cup olive oil
  • 2 Tbsp. Dijon mustard
  • 1 tsp. dry rosemary, crushed
  • 1/2 tsp. fresh ground pepper
  • 2 cloves crushed garlic
  • Rub
  • Salt to taste
  • 1 Tbsp. Dijon mustard
  • 1 tsp. granulated garlic powder
  • 1 tsp. granulated onion powder
  • 1/4 tsp. cayenne pepper
  • 1 tsp. dried oregano
  • 1 tsp. dried mint
  • 1 tsp. dried basil
  • 1 tsp. dried rosemary
  • 1 tsp. dried parsley
  • 1/4 cup olive oil
  • Balsamic reduction

Instructions

  1. Place marinade ingredients in a large plastic zip bag and mix well. Place rack into bag and massage with the marinade. Refrigerate for 2-3 hours.
  2. Remove from the marinade and brush with 1 Tbsp. Dijon mustard. Sprinkle with the garlic and onion powder and the cayenne. Mix together the herbs and rub onto the rack. Drizzle with 1/4 cup olive oil.
  3. Smoke at 225F with fruit wood for 1 1/2 to 2 hours or until internal thermometer reads 140-145F for medium rare using your Thermapen thermometer for an accurate read! Let rest, tented with foil for 5 min.
  4. Slice into chops and drizzle with balsamic vinegar before serving.

Nutrition Information:

Yield:

4

Serving Size:

2
Amount Per Serving:Calories: 457 Total Fat: 43g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 34g Cholesterol: 12mg Sodium: 1711mg Carbohydrates: 14g Fiber: 2g Sugar: 7g Protein: 7g
© Tara Noland
Smoked Rack of Lamb is tender, succulent and amazing!! The perfect BBQ's meat!! #lamb #rack of lamb #smoked
Adapted from Barbecue Secrets Deluxe! by Rockin’ Ronnie Shewchuk

 

 

Comments

      • No, I checked my recipe again at home, we did not add salt. I guess you can say this is a low sodium rack of lamb. We have made this many times and it is amazing!!

        Reply

  6. Pics look great. Like food porn great!!
    Plan on doing some of this recipe today, but have a thought.

    I tend to hack recipes, mashing a couple together that have elements and flavor profiles I like. Here it seems the marinade and rub seem to be redundant and would not make a better end product. They share 2/3’s or the same ingredients. And as one person said, the lack of salt is concerning. Unless you have a sodium issue, salt is a huge thing when smoking any protein.

    Anyway, here is my plan…start with doing a buttermilk brine…not something I have tried before with lamb..and combine it with the rub above…which sounds outstanding..I will also swap out all the dried spices with fresh, the only dry would be parsley.

    I will smoke it on a BGE to a rare temp. Not sure of what wood I should use, I love cherry for pork and chicken and use it a lot..so I will let you know after the smoke.

    We love a rack of lamb for the holidays and tend to do a traditional method on the cook, but I just got a few beautiful racks at a sweet price and want to experiment.

    Reply

      • Turned out pretty good and will do again
        The brining (buttermilk, water, kosher salt for 3hrs) may have helped, they were very juicy. The rub was super and plan to try it in an oven baked version too.

        Cooked a bit faster than I had hoped and I had wanted more of a firm, crispy crust or bark. Dome temp in the Egg hovered around 240 with a grill temp around 220. Smoked with Cherry. Now that I am thinking about it, I don’t know why I was expecting a crispy firm bark considering the lower cook temp and “quick” cook time. Ended up pulling at a mid rare temp, which was a good choice. They looked good and tasted fantastic.

        I tried to get the sexy crust you did, but failed. I think I need more rub for one. And secondly, what I am thinking is this great bark on the rack in the pics is just more of the rub.

        Thanks for a great recipe that I will be repeating on my next cook.

        Reply

        • The brining is interesting with the buttermilk. Have never done that before. We love them using this recipe and are always so tender and juicy. Good idea to pull them at mid rare for sure. Thanks so much for coming back to tell me what you did and how you loved them.

          Reply

  7. I love a rack of lamb smoked on my primo xl oval. All I use is a little balsamic and fresh rosemary. All that other junk masks the flavor of lamb. Rare of course. Some one said they are on their 3rd smoker, get a primo it will last a lifetime.

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Policy

Never miss a delicious recipe, subscribe to our emails