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Smoked Rack of Lamb

A great meal for a special occasion or holiday. Definitely worth sharing with friends and family!
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 35 minutes
Course Holiday Meal, Main Course

Ingredients
  

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

Instructions
 

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