Smoked Rack of Lamb
This post may contain affiliate links. 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. 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 or my smoked lamb leg! So find a local butcher that sells American rack of lamb! Then 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. This is because it isn’t as harsh as grilling directly over a fire. The sear at the end of the recipe also makes sure that the flavor is trapped inside the meat. It also ensures we get a nice crust on the outside! What to serve? I serve my 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 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! Lamb Ingredients ▢ 1 whole American rack of lamb▢ 2 tbsp of olive oil▢ Salt & pepper ▢ 1 whole American rack of lamb ▢ 2 tbsp of olive oil ▢ Salt & pepper Herb Butter Paste Ingredients ▢ 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 ▢ 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 In your smoker, build up heat until you reach an even 225F. NOTE: I recommend using hickory or apple wood for subtle smoky flavor.In a bowl, mix all the ingredients for the Herb Butter Paste thoroughly.Rub rack of lamb with olive oil and season with salt & pepper. On the side without bones, rub the Herb Butter Paste evenly.Place lamb in smoker at 225F for 1.5 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.When the lamb is ready, pull it out of the smoker and quickly sear the lamb on both sides for 1 minute each.Let lamb rest for 8-10 minutes.Enjoy your delicious and adventurous meal! In your smoker, build up heat until you reach an even 225F. NOTE: I recommend using hickory or apple wood for subtle smoky flavor. In your smoker, build up heat until you reach an even 225F. NOTE: I recommend using hickory or apple wood for subtle smoky flavor. In a bowl, mix all the ingredients for the Herb Butter Paste thoroughly. In a bowl, mix all the ingredients for the Herb Butter Paste thoroughly. Rub rack of lamb with olive oil and season with salt & pepper. On the side without bones, rub the Herb Butter Paste evenly. Rub rack of lamb with olive oil and season with salt & pepper. On the side without bones, rub the Herb Butter Paste evenly. Place lamb in smoker at 225F for 1.5 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. Place lamb in smoker at 225F for 1.5 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. When the lamb is ready, pull it out of the smoker and quickly sear the lamb on both sides for 1 minute each. When the lamb is ready, pull it out of the smoker and quickly sear the lamb on both sides for 1 minute each. Let lamb rest for 8-10 minutes. Let lamb rest for 8-10 minutes. Enjoy your delicious and adventurous meal! Enjoy your delicious and adventurous meal! Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!