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.

Recipe Directions

1. 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. 

2. Remove the skin from the lamb rack, leaving a good layer of fat still on the meat. 

3. Apply the rub evenly from the shaker and place the lamb uncovered in the fridge for a few hours or overnight.

4. Prepare to cook using offset/indirect heat. Preheat your pit to 250 degrees F (96 degrees C). 

5. Place the lamb rack directly on the grill in the pit for about 45 minutes. Check for desired doneness, 130 degrees F (54 degrees C) for medium-rare or 140 degrees F (60 degrees C) for medium.

6. Remove from the grill, wrap tightly in foil, and allow to rest for 10 minutes. Slice and serve.