Smoked Rack of Lamb
A great meal for a special occasion or holiday. Definitely worth sharing with friends and family!
Prep Time 20 minutes mins
Cook Time 1 hour hr
Resting Time 15 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Holiday Meal, Main Course
Rack of Lamb
- 1 6-8 bone rack of lamb, frenched
- steak seasoning
- olive oil
Glaze
- 1 tsp fresh or dried crushed rosemary needles
- 1 tbsp hot water
- ¼ cup blackberry jam
- ¼ cup apple/mint jelly
- 2 tsp dried rosemary needles
- 1 tsp red pepper flakes
- salt & pepper to taste
Rosemary Sauce
- ½ cup chopped red onion
- 4 cloves garlic, crushed
- 1 tsp red wine
- 3 tbsp chicken stock
- 3 tbsp soy sauce
- 3 tbsp balsamic vinegar
- 3 tbsp fresh rosemary needles
- 2 tbsp dried oregano
- 3 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- olive oil
- pepper to taste
Prepare Lamb
Pat lamb rack dry. If it's not already frenched, french the bones if desired.
Score fat cap in a diamond pattern with a sharp knife.
Coat thinly with olive oil and season generously with a salt-forward steak seasoning.
Set aside at room temperature.
Make Glaze
Steep rosemary needles in hot water for 10 minutes in a small saucepan.
Then stir in jam, jelly, additional rosemary needles and pepper flakes.
Cook over low heat for about 10 minutes until jams are melted and the glaze is well blended, sticky and thick.
Cook Lamb
Start smoker to temperature of 225°.
When preheated, place prepared lamb in center of grill and cook until internal temperature reaches 115°.
Remove lamb from grill and place on plate, tented with foil. Set aside.
Increase grill to high heat (about 450°).
Prepare Rosemary Sauce
In a small saucepan, saute onion and garlic with about 2 tbsp olive oil until just softened.
Deglaze with chicken stock and red wine.
Transfer to the bottle of a small blender.
Add remaining ingredients and about ¼ cup of olive oil.
Blend at high speed for about 3 minutes, until well combined.
Open, stir, and add another ¼ cup olive oil.
Blend again until well emulsified and smooth.
It should be very fragrant, thick, and like soft sour cream.
Transfer to a serving bowl, season with black pepper and chill until ready to serve.
Finish Cooking Lamb
When grill is preheated, brush prepared glaze on smoked lamb, coating all sides generously.
Place lamb back on grill and cook until internal temperature reaches 130°, outside is crispy and fat is largely rendered.
Transfer lamb to a cutting board and rest for 15 minutes.
Slice into individual chops with a sharp knife.
Serve with rosemary sauce on the side for dipping.
Keyword holiday meal, lamb, rack of lamb