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Main Course • American

Smoked Rack of Lamb Recipe

Treat everyone to a fancy restaurant-quality meal at home with this smoked rack of lamb! This lamb rack is covered in a simple but flavorful herbed dry rub and creamy Dijon mustard and then smoked until the meat is wonderfully tender and juicy on the inside.

5.0 from 157 votes
105 mins
Total Time
4
Servings
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Smoked Rack of Lamb

How to Make the Best Smoked Rack of Lamb

This smoked rack of lamb is a showstopper main course that tastes like it came straight from an upscale restaurant. The combination of a fragrant herb rub, Dijon mustard base, and hours of slow smoking creates incredibly tender, flavorful meat that’s sure to impress your guests.

What makes this recipe special is the two-stage cooking process. First, the lamb slowly smokes at a low temperature to develop a beautiful smoky flavor throughout the meat. Then, a quick sear in a cast-iron skillet creates a delicious, caramelized crust on the outside while keeping the inside perfectly juicy. This restaurant technique is easier to execute at home than you’d think, and the results are absolutely worth it.

With just simple seasonings of smoked paprika, garlic, and dried herbs, this lamb lets the quality of the meat shine through. Whether you’re celebrating a special occasion or just want to treat yourself to something fancy, this smoked rack of lamb is a memorable meal that proves you don’t need complicated techniques to create restaurant-quality dishes at home.

Smoked Rack of Lamb

Smoked Rack of Lamb

Treat everyone to a fancy restaurant-quality meal at home with this smoked rack of lamb! This lamb rack is covered in a simple but flavorful herbed dry rub and creamy Dijon mustard and then smoked until the meat is wonderfully tender and juicy on the inside.

5.0 from 157 votes
CourseMain Course
CuisineAmerican
Keywordsmoked rack of lamb, rack of lamb, smoking lamb, grilled lamb
Prep Time15 mins
Cook Time90 mins
Total Time105 mins
Servings4 servings
Calories420kcal
AuthorChristina Hill
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Ingredients

Dry Rub & Base

Instructions

Prepare & Season

  1. Heat the smoker to 225 degrees F with a water pan.
  2. In a small bowl, stir together the herbs and spices. Set aside.
  3. If the bone-side of the ribs still have a membrane, pull it off.
  4. Rub the lamb rack on all sides with the Dijon mustard and then coat all sides with herb mixture.

Smoke

  1. Set the seasoned rack of lamb on the grill grates with the fat-side up.
  2. Insert a leave-in meat thermometer into the thickest part of meat. Don't let the thermometer touch the bone.
  3. Close the lid and let the lamb smoke until it reaches 10 degrees below your desired final internal temperature: 115°F rare, 125°F medium-rare, 130°F medium, 140°F medium-well, or 150°F well-done. (Preferably, don't go above medium-rare — medium at most.)

Sear & Rest

  1. As the meat nears your desired temperature, add the oil to a cast-iron skillet over medium-high heat until it's hot.
  2. Add the rack of lamb with the fat side down and let it sear until the surface forms a crust, about 3-4 minutes. (Since the back side is mostly bone, it's unnecessary to reverse sear both sides.)
  3. Remove the lamb from the skillet and place on a cutting board. Loosely cover with foil and allow to rest for 10 minutes.
  4. To carve, slice the lamb between the bones and serve.

Notes

  • The smoke adds incredible depth of flavor—don't skip this step!
  • Use a meat thermometer for perfectly cooked lamb every time.
  • Medium-rare is the recommended doneness for the most tender, juicy results.
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