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Smoked Rack of Lamb

Smoked Rack of Lamb: Elevate Dinner with This Tender Delight

This Smoked Rack of Lamb is a tender delight, featuring smoky richness and fresh herbs, ideal for your next dinner party.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 4 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb
  • 1 rack Rack of Lamb Frenched for elegance.
For the Herb Paste
  • 3 tablespoons Grapeseed Oil Olive oil can be used but may overshadow flavors.
  • 1 cup Madeira Wine Dry red wine or balsamic vinegar can be used.
  • 9 cloves Garlic Minced finely for optimal flavor.
  • 1 teaspoon Salt Kosher salt yields the best results.
  • 1 teaspoon Black Pepper Freshly ground is preferable.
  • 2 teaspoons Oregano Fresh oregano is best if available.
  • 3 sprigs Fresh Thyme Dried thyme can be used, but reduce the amount.
  • 3 sprigs Fresh Rosemary Dried will do—just use less.
  • 1 Shallot Substitutable with half a small onion.

Equipment

  • Smoker
  • blender
  • meat thermometer
  • Baking sheet

Method
 

Preparation Steps
  1. Preheat your smoker to a steady 200°F (93°C) for about 15 minutes.
  2. Score the fatty side of the rack of lamb gently and season both sides with salt and black pepper.
  3. Slice half a shallot thinly and place under the rack of lamb.
  4. Blend the remaining shallot, grapeseed oil, Madeira wine, minced garlic, salt, black pepper, oregano, thyme, and rosemary until smooth.
  5. Coat the rack of lamb with the herb paste evenly.
  6. Smoke the lamb in the preheated smoker for approximately 2 hours and 30 minutes, checking for an internal temperature of 145°F (63°C).
  7. Let the lamb rest for 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 2gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 400mgCalcium: 2mgIron: 10mg

Notes

For the best results, use fresh herbs and always check the internal temperature with a meat thermometer.

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