Print

Simple Smoked Rack of Lamb with Cherry Wood

Close-up of perfectly cooked, medium-rare smoked rack of lamb chops served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to smoke a rack of lamb low and slow using cherry wood for a tender, flavorful result. This recipe uses a simple dry rub and a reverse sear method for a perfect crust.

Ingredients

Scale
  • 1 rack of lamb (about 1.5 lbs, 8 ribs), frenched
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • Cherry wood chunks or chips

Instructions

  1. Prepare the lamb: Pat the rack of lamb completely dry with paper towels. This helps the rub adhere and promotes a better crust.
  2. Make the dry rub: In a small bowl, combine the salt, pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper. Mix well.
  3. Apply the rub: Rub the olive oil over the entire surface of the lamb. Generously coat the rack with the dry rub, pressing it firmly onto the meat.
  4. Dry brine (optional but recommended): Place the seasoned rack on a wire rack set over a baking sheet. Refrigerate uncovered for 4 to 12 hours. This step improves flavor and texture.
  5. Prepare the smoker: Soak wood chips in water for 30 minutes if using chips, or have chunks ready. Preheat your smoker to 225 degrees Fahrenheit. Use cherry wood for the best flavor pairing with lamb.
  6. Smoke the lamb: Place the lamb directly on the smoker grates, fat side up. Insert a reliable meat thermometer probe into the thickest part of the meat, avoiding bone. Maintain the smoker temperature at 225°F.
  7. Smoke until target temperature: Smoke the lamb until the internal temperature reaches 115 degrees Fahrenheit for medium-rare or 120 degrees Fahrenheit for medium. This typically takes 1.5 to 2.5 hours, depending on the thickness of the rack.
  8. Reverse sear: Remove the lamb from the smoker. Heat a cast iron skillet over high heat until smoking hot, or preheat your grill for direct high heat searing.
  9. Sear the crust: Add a small amount of high smoke point oil (like avocado oil) to the skillet. Sear the rack of lamb, fat side down first, for 60 to 90 seconds until a deep brown crust forms. Sear the other sides briefly.
  10. Rest the meat: Transfer the seared rack to a cutting board. Tent loosely with foil and let it rest for 10 to 15 minutes before slicing between the bones into individual chops.

Notes

  • For a medium-rare finish, aim for a final resting temperature of 130-135°F. The temperature will rise during the rest period.
  • If you prefer a different wood, apple wood also pairs well with lamb. Hickory is stronger but works if you like a more intense smoke flavor.
  • If you do not have a smoker, you can achieve similar results using an indirect heat setup on a standard grill.

Nutrition

Find it online: https://cookingbyjade.com/smoked-rack-of-lamb-recipe-instructions/