Smoked Rack of American Lamb

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Recipe provided by Smoked Rack of Lamb - Over The Fire Cooking, courtesy of the American Lamb Board (Smoked Rack of American Lamb | American Lamb).

Yields1 Serving
Prep Time25 minsCook Time2 hrs 30 minsTotal Time2 hrs 55 mins
Smoked Rack of Lamb
 1 Whole rack of American lamb
 2 tbsp Olive oil
 Salt & pepper
Herbed Butter Paste
 0.25 cup Butter
 2 tbsp Olive oil
 2 tbsp Parsley, finely chopped
 1 tbsp Cumin
 1 tbsp Garlic, minced
 Salt & pepper
1

In your smoker, build up heat until you reach an even 225F.

2

In a bowl, mix all the ingredients for the Herb Butter Paste thoroughly.

3

Rub rack of lamb with olive oil and season with salt & pepper. On the side without bones, rub the Herb Butter Paste evenly.

4

Place lamb in smoker at 225F for 2-2.5 hours or until the internal temperature is at 135F (medium-rare). NOTE: About 15 minutes before pulling the lamb out, start a hot fire in order to sear the outside layers.

5

When the lamb is ready, pull it out of the smoker and quickly sear the lamb on both sides for 1 minute each.

6

Let lamb rest for 8-10 minutes.

I recommend using hickory or apple wood for subtle smoky flavor

Ingredients

Smoked Rack of Lamb
 1 Whole rack of American lamb
 2 tbsp Olive oil
 Salt & pepper
Herbed Butter Paste
 0.25 cup Butter
 2 tbsp Olive oil
 2 tbsp Parsley, finely chopped
 1 tbsp Cumin
 1 tbsp Garlic, minced
 Salt & pepper
Smoked Rack of American Lamb
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