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smoked rack of lamb on a wooden cutting board with a white bowl of chimichurri sauce next to it

Smoked Rack of Lamb with Garlic and Rosemary - Reverse Seared

Mads Martigan
Smoked Rack of Lamb marinated with a Rosemary Garlic Rub that's smoked and then reverse seared to perfection.
Whether you are using a pellet grill like a Traeger,Camp Chef, or Pit Boss, an electric smoker like a Masterbuilt, or just aconventional propane grill like a Weber, we've got you covered. 
5 from 3 votes
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine American, BBQ, Italian, Middle Eastern, Turkish
Servings 4 Servings
Calories 550 kcal

Equipment

  • Smoker -or- a Grill with a Smoker Box or Pellet Tube
  • Smoking Wood chips, chunks, or pellets
  • Boning Knife

Ingredients
  

  • 2 Racks of Lamb preferably already frenched and trimmed
  • 4 tablespoon Avocado or Olive Oil NOT extra virgin
  • 8 Cloves Garlic finely chopped and crushed into a paste
  • 8 Sprigs Fresh Rosemary removed from the stems and finely chopped
  • Kosher Salt
  • Cracked Black Pepper

Instructions
 

Prepare the Rack of Lamb

  • If your lamb bones came unfrenched remove the fat cap from the broad side of the lamb and the trim excess fat from in between and around the exposed boes using a boning knife.
  • Mix the oil, garlic, rosemary, kosher salt, and pepper in a bowl.
  • Coat each rack with the garlic mixture and then wrap in plastic wrap, place in an aluminum pan and marinate in the refrigerator for at least 2 hours, preferably overnight.

Set up the Grill or Smoker

  • Light the smoker or set up the grill for indirect cooking with a smoker box and preheat to 225°F.
  • Add wood chips to the smoker tray, smoker box, or add a chunks to the firebox/charcoal.
  • Once the smoker/grill is up to temperature and smoke is being produced, place the racks on the smoker. An easy way to do this is to position them with the bones facing upwards and interlaced, leaning against each other. Or, you can tie them into a crown roast shape using butcher's twine
  • Insert a temperature probe into the thickest part of the middle of one rack to monitor the temperature

Reverse Sear the Rack of Lamb

  • Once the rack of lamb has reached an internal temperature of about 105°F, either open the vents, or turn up the temperature or burners as high as they will go.
  • If using direct heat, sear the rack of lamb, about 2-3 minutes on each side until brown and sizzling. If turning up the indirect heat in a charcoal or electric smoker, cook at the highest possible temperature for 5-6 minutes or until outside is sizzling and internal temperature reads no higher than 125°F.
  • Remove the lamb from the smoker/grill and place on a plate, uncovered, to rest for 5-10 minutes while you finish the sauce. Check that the internal temperature is no higher than 130°F for a perfect medium rare doneness.

Slice and Serve

  • Slice the lamb with a meat slicing knife into double boned chops and serve roughly 2 chops per person.

Nutrition

Calories: 550kcal
Keyword Camp Chef, Charcoal, electric smoker, Garlic, Gas, Grilling, Grills, How to, Lamb, Lamb Chops, pellet grill, Pit Boss, Prepare, propane smoker, Rack of Lamb, reverse seared, Roast, smoked, Smoked Lamb, Smoking, traeger, Wood chips, Wood pellets, wood smoke
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