Smoked Rack of Lamb
Smoked Rack of Lamb recipe is one of my all-time favorites. It’s funny how things evolve over time. When I was growing up I wasn’t a huge fan of lamb. But I have grown to love it. This is a recipe that I felt I had to share with everyone.
Over the years I have learned lamb has to be prepared correctly. The rack of lamb is a delicate piece of meat that needs to be treated properly.
For this recipe I look for a rack of lamb with a nice fat cap. Not too thick, not too thin. Also, I like to make sure the ribs are French trimmed. This will not only give you a great look but it makes a prefect handle for holding while you’re eating!
I believe that lamb is a great meat to marinade; it lends itself to the flavors of the marinade of your choice. For this recipe I selected a fairly simple one, using lemon juice, olive oil, Dijon mustard, and of course rosemary and garlic.
I let the lamb marinade in a large plastic bag like a Ziploc bag for 2 to 3 hours. That is more than enough to impart the flavors into the lamb.
After you have completed the marinating of your rack of lamb you will have to add the rub to the lamb. This is where the awesome flavors of this dish start to come together! It is from this rub that a little bit of crust develops. I love the crispy texture that develops during the smoking process. What’s not to love about that! YUM!
Ingredients for the herb and spice Rub
Looking at the ingredients for the rub and think it is over the top? It does look like I added a little bit of everything I could find in my spice drawer!
Trust me on this, it is going to knock your socks off! And everything in the rub is important to making this recipe as tasty as it is!
Once your rack of lamb is marinated, rubbed and ready you need to get it in the smoker. I almost always double the recipe and do 2 racks. You will be happy you did when people start asking for seconds!
For the smoke wood you could use hickory or apple wood. I often use a fruit wood with lamb, and because I’m kinda partial to apple that is what I used.
Smoking a Rack of Lamb
Once in your smoker it usually takes a 1.5 – 2 hours to cook. I look for an internal temperature of 140 – 145 degrees F. Be sure to use a good quality temperature probe to make sure that it is cooked to a beautiful medium rare.
As always, you need to make sure that you allow your meat to rest before serving. You should cover it with foil on a platter or cutting board and let it rest for 15 minutes. This allows the juices to be reabsorbed into the meat. It will be extremely tender, juicy and truthfully, just much better tasting.
Finally, after you have sliced your rack of lamb into wonderful chops you need to finish them off. A drizzle of good quality balsamic reduction does the trick. This will add a delicate touch to your creation, the crowning glory if you will, to what I’m sure will become one of your favorite recipes!
I know you are all looking for this fabulous recipe so all you have to do is click HERE and using the wonders of the internet you will be magically transported to this great recipe at Noshing With The Nolands! Enjoy!!