Smoked rack of lamb or smoked lamb chops just can’t fail to impress. This recipe accents and accentuates the wonderful lamb taste with madeira wine, fresh herbs, and shallot, along with smoke, which is the magic ingredient! Everyone will love this Frenched rack with herb paste and there are plenty of tasty side dishes which would go perfectly alongside.
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Looking for a delicious recipe to make with your Traeger grill or pellet smoker? You can’t go wrong with this simple yet exquisite smoked rack of lamb. You only need ten ingredients along with smoker pellets to add an incredibly wood smoke aroma and flavour.
Smoked Rack of Lamb Ingredients
Needless to say, the lamb is the main ingredient in this Traeger grill or pellet smoker recipe. Choose a pair of Frenched racks. Grapeseed oil, madeira wine, garlic oregano, thyme, rosemary, and shallot also feature.
How to Smoke a Frenched Rack of Lamb?
Whether you’re making a rack of lamb or smoked lamb chops, the principles are the same. Give the lamb several hours over a low heat to infuse with wonderful smoky flavours.
The first step in the recipe is to preheat your Traeger grill or pellet smoker. Close the lid and let it reach about 200 degrees F. Meanwhile, use a sharp knife to score the fatty side of the lamb and then add salt and black pepper to season.
Cut half the shallot into thin slices and put them under the lamb. Mix the rest of the shallot with the oil, wine, garlic, oregano, and fresh herbs, in a blender, to make the herb paste. Add a little more salt and black pepper to taste.
Arrange the lamb on a baking sheet and brush the herb paste over it. Now all you have to do is smoke it for about 2½ hours or until it’s 145 degrees F in the center. Cut the smoked rack of lamb into individual ribs to serve.
Choosing Which Wood to Use for Smoking
Lamb has a bold flavour which means you will need to use a bold type of smoking pellet or smoking chips. Hickory is always good and a classic pairing with lamb, but mesquite and apple wood pellets would also yield a delicious result, so take your pick or even use a combination.
How to Tell When Smoked Lamb is Done
As you know, there are different doneness levels and everyone has their own preferred way! Many people prefer their lamb to be medium-rare or even rare. The best way to tell when it’s done to your liking is use a meat thermometer. Although ground lamb should be cooked to 160 degrees F (because of how it’s made), a rack of lamb is best if you don’t let it go any higher than 145 degrees F. This will yield a beautifully juicy result. Make sure you are testing the thickest part of the meat so you get an accurate measurement.
FAQs about Smoking Lamb
If you’re wondering what a Frenched rack of lamb is, you’re not alone. I was very curious too the first time I heard it. This term refers to the meat and fat being removed from the bones and it just makes it look prettier. You can either get a Frenched rack already prepared from the grocery store or else just ask a butcher to cut it this way for you.
Lamb ribs or even smoked lamb chops suit a variety of sides, including roasted sweet potatoes or mashed potatoes. Scalloped potatoes au gratin are also great with lamb, or consider smoked asparagus or even focaccia bread. Other ideas include roasted onions and carrots, green beans or even a simple buttered pasta side. The sky is the limit really with sides, so just make whatever you’re in the mood for.
Smoked Rack of Lamb with Herb Paste Recipe
Smoked Rack of Lamb with Herb Paste
Ingredients
- 1.5 Pounds rack of lamb Frenched
- 2 Tablespoon grapeseed oil
- 2 Tablespoon madeira wine
- 9 Cloves garlic
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 2 Teaspoon Oregano
- 3 Sprigs thyme fresh
- 3 Sprigs rosemary fresh
- 1 shallot
- Pellets used: hickory
Instructions
- Preheat the smoker to 200 degrees F for 15 minutes with the lid closed
- Score the fatty side of the lamb. Season both sides with a pinch of salt and pepper.
- Slice the shallot in half. Thinly slice one half of the shallot and place the slices under the lamb.
- Next, add the remaining half of the shallot, grapeseed oil, madeira wine, garlic cloves, salt, pepper, oregano, fresh thyme, and rosemary to a food processor or blender. Blend into a paste.
- Place the lamb racks onto a baking sheet with the curved side facing down. Brush the paste over the top of the lamb racks.
- Smoke until the internal temperature of the lamb reaches 145 degrees F (about 2.5 hours)
- Slice lamb into individual ribs.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
To go all out to impress without having to make anything complicated, try a smoked rack of lamb. Smoked lamb chops or ribs are heavenly smothered with herb paste and smoked to perfection on a Traeger grill or pellet smoker. So ‘slam in the lamb’ and expect an incredible result!
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I haven’t had lamb in so long. I think it is time to give this recipe a try