Smoked Rack of Lamb Recipe (Garlic Herb Rub)

Tender smoked rack of lamb with fresh rosemary, thyme, and garlic rub—juicy, low-and-slow smoker recipe for 4. Perfect for Easter or holidays. Ready in 1.5 hours! Guaranteed to be a hit at your dinner party, with step by step instructions and recipe tips.

📝 Ingredients

• 2 Racks of Lamb ((Frenched))
• 2 tablespoons Extra Virgin Olive Oil
• 4 cloves Garlic (minced)
• 5 sprigs Fresh Rosemary (chopped) (or 2 1/2 teaspoons dried Rosemary)
• 4 sprigs Fresh Thyme (or 1 teaspoon dried Thyme)
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper

👨‍🍳 Instructions

1. 1Herb Rub - mix together minced garlic, chopped Rosemary, Thyme, Salt and Pepper
2. 2Prepare Rack of Lamb - pat dry lamb with a paper towel. Drizzle with Olive Oil to lightly cover the lamb. Rub the Herb Rub all over the meat. Bring to room temperature while you prepare the smoker.
3. 3Prepare Smoker - place a foil tray filled with water in the base of the smoker for moisture. Light the charcoal in a chimney starter. After charcoal is fully lit and white, place in the offset smoker. Heat smoker between 225°F-250°F (110°C-120°C).
4. 4Insert Probe - place temperature probe in the thickest part of the meat.
5. 5Place in Smoker - place Rack of Lamb on the grill in the smoker.
6. 6Add Wood - place 2 pieces of Apple Wood on top of the charcoal to maintain smoke. Maintain temperature by adjusting vents.
7. 7Smoke - keep Lamb in smoker until desired internal temperature is reached. Medium Rare 135°F (57°C) and Medium is 145°F (63°C). This takes around 45 minutes to 1½ hours depending on temperature and thickness of Lamb.
8. 8Rest - remove from heat and cover with foil to rest for 15 minutes.
9. 9Serve - slice smoked Rack of Lamb down each rib into individual chops. Serve immediately.