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If you’re craving something elegant, hearty, and full of bold, smoky flavor, this smoked rack of lamb is just the thing. Whether you’re hosting a dinner party or treating yourself to a special weekend meal, this recipe delivers tender, juicy lamb infused with herbaceous richness and a subtle kiss of hickory smoke. A simple herb paste elevates the dish with garlic, rosemary, thyme, and madeira wine, while the smoker ensures the meat is cooked low and slow to perfection. Everybody is going to be super impressed with this delicious recipe!
Smoked rack of lamb delivers a tender, flavorful main course with a bold herb crust and gentle hickory smoke. Serve it with your favorite sides for a showstopping meal.
You might also like to try smoked asparagus, smoked meatloaf, smoked turkey breast, and smoked tomahawk steaks.
Why You’ll Love It
Easy to prepare: The herb paste comes together in minutes with a blender and basic ingredients.
Impressive flavor: Smoky, garlicky and herby notes infuse every bite of lamb.
Perfect for special occasions: This dish looks fancy but requires minimal effort.
Flexible sides: Pairs well with everything from roasted veggies to creamy mashed potatoes.
Smoked Rack of Lamb Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Lamb: Frenched rack of lamb is the star of the dish and offers tender, flavorful meat.
Oil and wine: Grapeseed oil and Madeira wine help form the herb paste and infuse extra flavor.
Fresh herbs: Rosemary, thyme and oregano add earthiness and balance to the richness of the lamb.
Aromatics: Garlic and shallot create a bold, savory base for the herb paste.
How to Make Rack of Lamb in a Smoker
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Preheat the smoker: Set the smoker to 200 degrees F and close the lid for 15 minutes.
Score and season the lamb: Score the fatty side, then season both sides with salt and pepper.
Prepare the herb paste: Blend garlic, shallot, herbs, oil, wine, salt, and pepper into a paste.
Assemble the lamb: Lay the lamb on a baking sheet, sliced shallots underneath, and coat with the paste.
Smoke the lamb: Smoke until the internal temperature reaches 145 degrees F.
Slice and serve: Cut into individual ribs and serve hot.
Substitutions and Variations
Try a different wood: Use applewood or cherry pellets for a milder smoky flavor.
Swap the wine: Red wine or balsamic vinegar can replace Madeira if preferred.
Use boneless lamb: Boneless lamb loin works well if you can’t find a rack.
Serving Suggestions
Appetizers: Begin with blackened salmon sliders and a tomato and burrata salad.
Side dishes: Smoked potato salad would be so good with this juicy lamb. Consider these summery dishes too.
Dessert: Finish off with strawberry mousse tartlets.
How to Store Rack of Lamb
Store: Let the lamb cool to room temperature and then keep leftovers refrigerated in a covered container and eat within 3 days.
Freeze: You can freeze it for up to 2 months.
Thaw: Defrost in the refrigerator overnight or at room temperature for several hours.
Reheat: Put the lamb in a rimmed baking sheet with a little water or broth, cover it with foil and put it in the oven at 375°F until warmed through.
Top Tips
Score the fat: This allows the herb paste to penetrate and renders the fat better.
Rest before slicing: Let the lamb rest after smoking for juicy, flavorful slices.
Check for doneness: Use a meat thermometer. Although ground lamb should be cooked to 160 degrees F (because of how it’s made), a rack of lamb comes out juiciest if you don’t let it go any higher than 145 degrees F.
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.
Yes, the herb paste can be made a day in advance and kept in the refrigerator.
Smoked Rack of Lamb with Herb Paste Recipe
Smoked Rack of Lamb with Herb Paste
Equipment
- Food Processor or Blender
- Hickory Pellets for Smoking
Ingredients
- 1 ½ Pounds rack of lamb, Frenched
- 2 Tablespoons grapeseed oil
- 2 Tablespoons madeira wine
- 9 Cloves garlic
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 2 Teaspoons oregano
- 3 Sprigs thyme, fresh
- 3 Sprigs rosemary, fresh
- 1 shallot
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 ½ hours).
- Slice lamb into individual ribs.
Notes
Rest before slicing: Let the lamb rest after smoking for juicy, flavorful slices.
Check for doneness: Although ground lamb should be cooked to 160 degrees F (because of how it’s made), a rack of lamb comes out juiciest if you don’t let it go any higher than 145 degrees F.
Nutrition
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!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
We love lamb and thanks to your recipe, I was able to serve it at home. Everyone was impressed!
Totally impressed with this dish—it’s exceeded my expectations by a mile.
I tried making this yesterday and the whole family loved it! So so good!
This recipe was outstanding! Loved it and will definitely make again.
I haven’t had lamb in so long. I think it is time to give this recipe a try