Smoked Rack of Lamb Recipe (Garlic Herb Rub)

Smoked Rack of Lamb is the perfect dish to make for a special occasion or a weekend feast. Learn how to smoke lamb with this easy step by step guide, creating juicy, smokey and mouthwatering Rack of Lamb. Seasoned with fresh Rosemary, Thyme and Garlic, this will leave your guests wanting more!

You'll love this recipe because it's easy to make and full of flavor using fresh herbs and garlic. Great for entertaining as most of the work is done by the smoker. With a striking visual presentation, a fancy dish that's not actually difficult to make. The natural richness and tenderness of Lamb Rack is elevated by smoking low and slow.

Ingredients

• 2 Racks of Lamb - about 8 ribs each, Frenched (fat trimmed away from tips of bones) each rack serves 2-3 people
• Flavorful Herb Rub - Garlic Cloves, Fresh Rosemary, Fresh Thyme, Salt and Pepper
• Extra Virgin Olive Oil

Equipment

• Smoker - Offset Smoker (using charcoal) or Traeger Smoker (using pellets) or a Weber (for indirect method)
• Temperature Probe - to check internal temperature
• Charcoal - best using wood charcoal or briquettes
• Wood Chunks - Cherry Wood or Apple Wood (milder wood works for lamb)
• Water Pan - foil pan to place in base of smoker for moisture and catches drippings
• Aluminum Foil - to cover and rest your meat before serving

How to Smoke Rack of Lamb

1. Herb Rub - mix together minced garlic, chopped Rosemary, Thyme, Salt and Pepper
2. Prepare Rack of Lamb - pat dry lamb with a paper towel. Drizzle with Olive Oil to lightly cover the lamb. Rub the Herb Rub all over the meat. Bring to room temperature while you prepare the smoker.
3. Prepare Smoker - place a foil tray filled with water in the base of the smoker for moisture. Light the charcoal in a chimney starter. After charcoal is fully lit and white, place in the offset smoker. Heat smoker between 225°F-250°F (110°C-120°C).
4. Insert Probe - place temperature probe in the thickest part of the meat.
5. Place in Smoker - place Rack of Lamb on the grill in the smoker.
6. Add Wood - place 2 pieces of Apple Wood on top of the charcoal to maintain smoke. Maintain temperature by adjusting vents.
7. Smoke - keep Lamb in smoker until desired internal temperature is reached. Medium Rare 135°F (57°C) and Medium is 145°F (63°C). This takes around 45 minutes to 1½ hours depending on temperature and thickness of Lamb.
8. Rest - remove from heat and cover with foil to rest for 15 minutes.
9. Serve - slice smoked Rack of Lamb down each rib into individual chops. Serve immediately.

Global Twists on Smoked Rack of Lamb

While this recipe has the classic and simple flavors, you can personalize with your favorite lamb seasonings and ingredients. From sweet to spicy, you'll love these international flavor ideas;

• Japanese Twist - Panko Crusted Lamb - after smoking is complete, brush lamb with dijon mustard and coat with panko crumbs mixed with garlic and herbs. Quickly broil for 2 minutes before serving
• American Honey Mustard Glaze - during the final 30 minutes of smoking, brush lamb with Honey Mustard mixed with Lemon Juice
• Italian Balsamic Glaze - simmer 1 cup of Balsamic Vinegar with 2 tablespoons of Brown Sugar for 10-15 minutes. Allow to cool before brushing in the last 15 minutes of smoking
• Thai Spicy Lamb Glaze - mix together Sriracha Sauce with Honey and brush onto lamb in the last 30 minutes of smoking

Recipe Tips and FAQs

• Consistent Heat - this is the hardest thing to maintain temperature of smoker between 225°F-250°F (110°C-120°C). Low and Slow cooking
• Temperature Probe - always check the internal temperature, as it can go from medium-rare to medium very quickly and you want it cooked to your preferred temp
• Season Generously - lamb likes seasoning, and you could be even more generous with the herbs and garlic
• Limit Opening - only open smoker if necessary. The temperature quickly drops, and you want to maintain consistent temperature when smoking
• Smoke Vegetables and Meats - don't waste your smoking real estate, try adding vegetables to make Smoked Corn, Carrots, Beets or even baby Onions alongside Smoked Whole Chicken or Smoked Leg of Lamb
• Optional Searing - after smoking, sear the Smoked Rack of Lamb on a hot frying pan for 2 minutes - this crisps up a nice caramelized crust

How Long to Smoke Rack of Lamb?

Generally, it takes anywhere from 45 minutes to 1½ hours to make Smoked Rack of Lamb. However, with so many variables like temperature and size of meat, always use internal temperatures as your cooking guide.

• Rare: internal temp 125℉ (52℃)
• Medium Rare: internal temp 135℉ (57℃)
• Medium: internal temp 145℉ (63℃)
• Medium Well: internal temp 156℉ (69℃)
• Well-done: internal temp 156℉ (69℃)

Do I Need to Marinate Rack of Lamb?

You can definitely marinate if you like to add extra flavor. After rubbing with Herb Rub, place in a Ziploc Bag and place in the fridge for a few hours, or even overnight. Remember to bring to room temperature before placing in smoker. Be generous with the Herb Rub.

Storage and Reheating

• Fridge - place in an airtight container and keep refrigerated. Enjoy within 3 days.
• Freezer - place in a Ziploc bag (squeezing out the air). Freeze for up to 3 months. Defrost in the fridge overnight before heating.
• Re-heating - bring rack of lamb to room temperature. Wrap lamb in foil. Heat oven to 300°F (150°C) and turn oven off. Place foil wrapped lamb rack into oven for 15 minutes or until heated through.

Smoked Rack of Lamb for Easter or Special Occasions

Elevate your Easter table with this elegant smoked rack of lamb—its smoky herb crust and pink center make it a showstopper. The garlic-rosemary rub infuses inspires warmth, perfect for spring celebrations. Serve family-style for 4–6, and watch it steal the show. Bookmark for the holidays!

Serving Suggestions

• Mint Yogurt Dip - Mix Greek yogurt, chopped mint, lemon zest, and garlic—cooling contrast to the smoke.
• Roasted Spring Veggies - Asparagus and carrots tossed in olive oil and thyme, roasted at 400°F for 15 mins.
• Garlic Mashed Potatoes - Creamy base to soak up juices; add chives for color.
• Tzatziki Sauce - Cucumber-yogurt blend with dill—Greek twist for dipping chops.
• Maroulosalata - easy Greek Lettuce Salad - save time, toss and serve!
• Plating Tip - Stand bones upright on a platter with herbs; garnish with pomegranate seeds for festive pop.

Smoked Recipes You'll Love

• Smoked Lamb Leg - Moroccan Flavor
• Smoked Whole Chicken
• Smoked Corn on the Cob
• Smoked Turkey
• Smoked Pork Butt
• Smoked Roast Beef
• Smoked Sirloin Tip Roast

Smoked Rack of Lamb for Easter, or for any celebration, is a tender and flavorful way to serve lamb. Perfect balance between smokey and tenderness, the best way to serve the best cut of Australian Lamb. Aussie Lamb is the best! Have you tried it? Rate it and tag #petersfoodadventures on Instagram. Bon Appetit! Приятного аппетита!

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