Smoked Rack of Lamb
Elegant smoked rack of lamb with herb crust.
Jump to RecipeRack of lamb is one of the most elegant cuts you can serve, and smoking adds a subtle depth that roasting alone doesn't achieve. With a crispy herb crust and perfectly pink interior, this is special occasion food at its finest.
This is meant for celebrations - holiday dinners, anniversary meals, birthday dinners. It's impressive enough to be the star of any table. Each rack serves 2-4 people depending on your guests' appetites.
Match the elegance with sophisticated sides - a potato gratin, roasted vegetables, a simple but refined salad. Mint jelly is classic. A red wine reduction or port sauce would be equally appropriate. Don't overcomplicate - let the lamb shine.
The breadcrumb-herb crust is classic, but you can vary the herbs. Fresh mint, thyme, or oregano all work beautifully. Some like to add Dijon mustard under the crust for extra flavor. Keep it elegant and complementary.
The herb crust is applied after initial smoking to keep it from burning. Watch the temperature carefully - rack of lamb is best medium-rare. Rest before slicing between the bones for beautiful presentation. The frenched bones make gorgeous individual portions.
Ingredients
Instructions
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1
Season racks with salt and pepper. Try Killer Hogs BBQ Rub for extra flavor.
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2
Smoke at 250°F for 30 minutes.
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3
Brush with Dijon mustard.
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4
Mix breadcrumbs, herbs, butter.
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5
Press crust onto lamb.
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6
Continue smoking to 135°F. Use a reliable instant-read thermometer for accurate readings.
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7
Rest 10 minutes before slicing.