Smoked lamb rack is dry marinated in a homemade spice mixture overnight. Then it is smoked in the grill to a perfect medium-rare.
If you don’ have, or don’t care for, the spice mixture, try experimenting with your own flavors. Use what you have on hand, or your favorite combinations or store-bought mix.
We like our lamb cooked to a pink medium-rare, but feel free to cook it more to your liking.
Smoked Lamb Rack Recipe
- 1 tablespoon dried rosemary
- 1 tablespoon fresh ground pepper
- 1 tablespoon kosher salt
- 2 teaspoons sweet paprika
- 1/4 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 2 teaspoons celery salt
Rack of Lamb
- 1 pound lamb rack
- Add the rosemary, pepper, salt, paprika, cayenne, garlic powder, and celery salt to a small mixing bowl and mix well. Place in a shaker and set aside.
Rack of Lamb
- Remove the skin from the lamb rack, leaving a good layer of fat still on the meat.
- Apply the rub evenly from the shaker and place the lamb uncovered in the fridge for a few hours or overnight.
- Prepare to cook using offset/indirect heat. Preheat your pit to 250 degrees F (96 degrees C).
- Place the lamb rack directly on the grill in the pit for about 45 minutes. Check for the desired doneness, 130 degrees F (54 degrees C) for medium-rare or 140 degrees F (60 degrees C) for medium.
- Remove from the grill, wrap tightly in foil, and allow to rest for 10 minutes. Slice and serve.
BBQ Grilled Meat