Perfectly Smoked Rack of Lamb Is Way Easier Than You Think

Smoked rack of lamb is delicious and it’s surprisingly easy to make at home.

The smoke flavor brings so much to the table and imparts even more punch to the already exotic and fascinating lamb flavor.

And it’s only 45 minutes from the smoker to your mouth, so you can sink your teeth into that remarkable lamb flavor you desire even faster.

And why pay high restaurant prices when rack of lamb is so accessible from your local grocery store? And this recipe is so easy to cook! Why order it at a restaurant when your offset smoker is looking at you right now saying, “Use Me, Use Me, Use Me!” So do that! This recipe produces a savory and luscious smoked rack of lamb that is not only delectable but also allows you to feel like a sophisticated and worldly epicurean.

WHY YOU SHOULD TRY THIS SMOKED RACK OF LAMB

• The best reason to try rack of lamb is – THE FLAVOR! The lamb rub and smoking bring out the uncompromising and unforgettable lamb essence and savor.

• Economical – One rack of lamb from your local large grocery store will cost you about $20. And one rack of lamb feeds two people, so that’s $10.00 a serving. Pretty economical compared to the cost of one rack of lamb entrée at a fancy restaurant.

• Easy to prep – Only three ingredients. A rack of lamb, Dijon mustard, and rub. What could be easier? Add smoke as the fourth ingredient, and watch the magic happen.

• Easy to smoke – This is literally one of the easiest recipes to smoke with your offset smoker. It takes 30 to 45 minutes to smoke a one-pound rack of lamb. No moving around or flipping! So easy. Just set it on your grill grate and forget it! REALLY!

INGREDIENTS FOR SMOKED LAMB

• One 1-pound rack of lamb
• ¼ cup Dijon mustard
• ½ cup rack of lamb rub

DIRECTIONS FOR MAKING SMOKED RACK OF LAMB ON YOUR OFFSET SMOKER

1. Bring your offset smoker to temperature – You will want to maintain a temperature of roughly 250 degrees throughout the entire smoking process.

2. Prepare the rack of lamb – Bring the rack of lamb to room temperature. Pat the rack of lamb dry with paper towels, and remove any excess silver skin and fat. Brush the Dijon mustard onto the top side of the rack of lamb.

3. Apply rub to the rack of lamb – Liberally sprinkle the lamb rub on top of the Dijon mustard, completely covering the rack of lamb, and gently pat it on to adhere.

4. Place the rack of lamb onto the smoker – Place the rack of lamb on the 8” x 10” wire oven rack and place it into your smoker’s grill grate. Smoke until the internal temperature of the rack of lamb reaches 130 for medium rare. For a 1-pound rack of lamb, at a smoking time of 35 minutes per pound, this will take roughly 30 – 45 minutes.

5. Remove the rack of lamb from the smoker – Let the rack of lamb rest for 10 minutes before carving. A typical rack of lamb will have between 7 – 9 bones. To carve, slice between each bone, and enjoy!

VARIATIONS AND SUBSTITUTIONS FOR OFFSET SMOKER RACK OF LAMB

The lamb rub and variations – As any lamb lover knows, lamb has its own unique taste and flavor. So you want a lamb rub that accentuates and brings out that piquant lamb flavor. Lambs feast on grass and flowers, so any herbs and spices with floral notes are an excellent combination. Here is an example of a simple lamb rub you can make at home. It’s the one I used in this recipe. Just a quick note: rosemary and lamb were born to be together.

Chef Keith’s Lamb Rub

Thoroughly mix together equal parts of:

Mesquite seasoning

Kebsa (a Middle Eastern spice blend)

Dried rosemary

Dried basil

Dried oregano

What to serve with your smoked rack of lamb – I like to serve something light and something heavy with rack of lamb. Lamb is a main staple in the Middle East, so it’s intriguing to serve a few Mediterranean side dishes that complement it. Here are four side combinations that go very well with a rack of lamb:

Greek salad – saffron rice

Cucumber salad – mushroom couscous

Turmeric roasted cauliflower – red potato salad

Spinach salad – sauteed peas and lemon quinoa

TIPS AND TRICKS FOR OFFSET SMOKER RACK OF LAMB

Rack of lamb cooking time – A 1-pound rack of lamb does not take very long to reach an internal temperature of 130 degrees. If you were to roast the rack of lamb in a 425-degree oven, it would take roughly 20 minutes for medium rare. So be sure to keep an eye on your rack of lamb and have your meat thermometer at the ready.

Rare, medium rare, or well done? – I know it is always a matter of taste for each person to choose how they want their meat cooked. But lamb is just a little different. With gray-colored meat (or well done), the lamb loses all of its lamb flavor and goodness. A rack of lamb is best cooked medium rare and even a little to the rare side. It should be very pink in the middle, but of course not red. As we discussed above, the lamb rack will smoke very quickly, so check the temperature in the thickest part of the rack of lamb often. You are shooting for 130 to 135 degrees for medium rare, and this should take 30 – 45 minutes.

Using an 8” x 10” wire oven rack and a drip pan – Placing your rack of lamb on the wire oven rack ensures that the rack of lamb will not sag into and between the grill grates, and it’s much easier to move the rack of lamb around and on and off the smoker. Placing an aluminum drip pan on the ash tray under the rack of lamb to catch the drippings will help when it comes to clean up. Just toss it away!

EQUIPMENT LIST

Offset smoker

8” x 10” wire oven rack

Aluminum drip pan