Smoked Rack of Lamb
Smoked lamb rack cooked low and slow over coals and hickory wood. Prepared with simple paprika and garlic dry rub, this easy barbecue recipe balances lamb’s gamey flavor with smoke and spice.
Servings: 4
Equipment
- Hickory wood
Ingredients
- 2 lbs rack of lamb
- olive oil
Dry Rub
- 2 tbsp smoked paprika
- 2 tbsp ground white pepper
- 2 tbsp ground black pepper
- 2 tbsp ground chipotle pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp kosher salt
- 2 tsp ground cumin
Instructions
- Fire up your smoker or grill to 225-250°F (107-121°C). If you are using a grill, ensure you set up for 2-zone indirect cooking.
- Combine dry rub ingredients in a small bowl. Use a fork to remove or crush any lumps that may appear.
- Apply a thin layer of olive oil to the lamb rack. Sprinkle a liberal amount of dry rub over the lamb, covering all sides of the meat.
- Once your smoker or grill hits target cooking temperature, place the lamb rack fat-side up on the cooking grates. Add smoking wood chips to coals or wood tray and close the lid and leave to smoke for 1 hour, or until the internal meat temperature is 135°F (57°C).
- Remove rack of lamb from the smoker and transfer to a chopping board or kitchen counter. Leave to rest for 10 minutes.
- Carve into single rib chops to serve