Smoked Rack of Lamb

Cooked and written by Heather Scott

For a quick fun alternative to ham this Easter, try smoking a rack of lamb!

Yield: [3-4 people]
Prep time: [15min]
Total time: [45min]

Ingredients

Frenched rack of lamb | [2]
Dijon mustard | [2-3 TBSP]
Dances with Smoke Herbal Spice Rub (available at Green Valley Meats)

Directions

Lamb is a fun alternative to ham on Easter. If you are looking to change up your family traditions, or are just wanting to try something new, smoked rack of lamb takes little effort and is sure to please the crowd. Pair with your favorite Easter sides!

First step to this easy smoked lamb rack is to set your pellet grill to 400°F, while the grill is heating you will prepare the rack of lamb for smoking. You can also use a charcoal grill, just make sure to keep the meat off of the direct heat.

While the grill is heating up, slather the rack of lamb in Dijon mustard, then generously season with Dances with Smoke Herbal Rub.

Once the grill is ready, insert a temperature probe into the thickest part of the largest rack of lamb. If you have multiple probes, and so desire, use one probe per rack of lamb. This will allow you to cook each one to your desired doneness.

Grill, meaty side down, for 6-8 minutes to get a sear.

Remove lamb from grill and reset temperature to 300°F. Once the grill has come down in temp, place the racks of lamb in the smoker so they are resting against one another by their rib tips. Grill for an additional 20 minutes or so until they reach an internal temperature of 130-135°F for medium**.

Remove the racks from the grill and let them rest for 10 minutes before cutting and serving.

Don’t forget about the littles! Just because lamb not something they normally eat - or maybe they do - doesn’t mean they wont want to give it a try!

Kid tax! My son, Hunter

**Lamb internal temperature guide:
Rare: 115 to 120°F
Medium-rare: 120 to 125°F
Medium: 130 to 135°F
Medium-well: 140 to 145°F
Well-done: 150 to 155°F