The Holidays are the perfect place to bring fire, food and people together. This is your opportunity to unite your home with the one thing that everyone loves: good food. My Smoked Rack of Lamb recipe will help in creating that opportunity for you and your family.
Post Sponsored by The American Lamb Board
Filled with hickory smoke and herb butter sauce, this rack of lamb is like nothing you have ever tasted before. Serve the smoked rack of lamb with a side of cheesy potatoes, green beans and salad for a full holiday meal. Plus one whole rack of lamb can feed 3-4 people, so when you buy two then you are definitely going to fill up the whole family.
Also try my American Lamb Tacos Al Pastor!
So find a local butcher that sells American lamb, and try my recipe during this wonderful time of year! Have more questions? Check out my FAQs when cooking this recipe below!
FAQs for the Smoked Rack of Lamb Recipe
Why smoke rack of lamb?
Smoking food is a delicious way of adding subtle flavor for a longer period of time. When you smoke a rack of lamb, then you can delicately add amazing flavor without the harshness of grilling directly of a fire. The sear at the end of the recipe also makes sure that the flavor is trapped inside the meat while still getting a crust on the outside!
What to serve?
I serve my smoked rack of lamb with cheesy potatoes, green beans and a salad. This dish can easily be served with many things including rice, beans, twice baked potatoes, brussel sprouts and various kinds of salad.
At what temperature is it done?
Here is the temperature chart for the smoked rack of lamb:
– Rare: 125F
– Medium-Rare: 135F
– Medium: 145F
– Well-Done: 155F
Where can you buy American lamb?
Click here to locate American lamb near you!
Rack of lamb lathered in the Herb Butter Paste. 
After it was smoked, the lamb is then quickly seared over the fire. 
Rack of lamb that is smoked and then seared to perfection.
- 1 whole American rack of lamb
- 2 tbsp of olive oil
- Salt & pepper
- 1/4 cup of butter
- 2 tbsp of olive oil
- 2 tbsp of parsley finely chopped
- 1 tbsp of cumin
- 1 tbsp of minced garlic
- Salt & pepper
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In your smoker, build up heat until you reach an even 225F. NOTE: I recommend using hickory or apple wood for subtle smoky flavor.
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In a bowl, mix all the ingredients for the Herb Butter Paste thoroughly.
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Rub rack of lamb with olive oil and season with salt & pepper. On the side without bones, rub the Herb Butter Paste evenly.
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Place lamb in smoker at 225F for 1.5-2 hours or until the internal temperature is at 135F (medium-rare). NOTE: About 15 minutes before pulling the lamb out, start a hot fire in order to sear the outside layers.
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When the lamb is ready, pull it out of the smoker and quickly sear the lamb on both sides for 1 minute each.
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Let lamb rest for 8-10 minutes.
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Enjoy your delicious and adventurous meal!
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