AuthorZ Grills GuideCategoryDifficultyIntermediate

A beautiful smoked rack of lamb!! This recipe is to die for. You'll get succulent meat like you've never had before from this elegant recipe.

Yields1 Serving
Prep Time25 minsCook Time2 hrsTotal Time2 hrs 25 mins

Ingredients

 1 Rack of lamb, frenched
Marinade
 2 tbsp fresh lemon juice
 ¼ cup olive oil
 2 tbsp Dijon mustard
 1 tsp dry rosemary, crushed
 ½ tsp fresh ground pepper
 2 cloves crushed garlic
Rub
 Salt to taste
 1 tbsp Dijon mustard
 1 tsp granulated garlic powder
 1 tsp granulated onion powder
 ¼ tsp cayenne pepper
 1 tsp dried oregano
 1 tsp dried mint
 1 tsp dried basil
 1 tsp dried rosemary
 1 tsp dried parsley
 ¼ cup olive oil
 Balsamic reduction

Directions

1

Place marinade ingredients in a large plastic zip bag and mix well. Place rack into bag and massage with the marinade. Refrigerate for 2-3 hours.

2

Remove the rack of ribs from the marinade. Sprinkle with salt to taste, then brush all over with 1 Tbsp. Dijon mustard.

3

Sprinkle with garlic and onion powder then cayenne powder.

4

Mix together all the remaining herbs and rub them onto the rack lamb. Drizzle with 1/4 cup olive oil.

5

Smoke at 225F with fruitwood for 1 1/2 to 2 hours or until the internal temperature reads 140-145F for medium-rare using your instant-read thermometer. Let rest, tented with foil for 5 min.

6

Slice into chops and drizzle with balsamic vinegar before serving.

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*Recipe From Noshing With The Nolands

 

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Ingredients

 1 Rack of lamb, frenched
Marinade
 2 tbsp fresh lemon juice
 ¼ cup olive oil
 2 tbsp Dijon mustard
 1 tsp dry rosemary, crushed
 ½ tsp fresh ground pepper
 2 cloves crushed garlic
Rub
 Salt to taste
 1 tbsp Dijon mustard
 1 tsp granulated garlic powder
 1 tsp granulated onion powder
 ¼ tsp cayenne pepper
 1 tsp dried oregano
 1 tsp dried mint
 1 tsp dried basil
 1 tsp dried rosemary
 1 tsp dried parsley
 ¼ cup olive oil
 Balsamic reduction

Directions

1

Place marinade ingredients in a large plastic zip bag and mix well. Place rack into bag and massage with the marinade. Refrigerate for 2-3 hours.

2

Remove the rack of ribs from the marinade. Sprinkle with salt to taste, then brush all over with 1 Tbsp. Dijon mustard.

3

Sprinkle with garlic and onion powder then cayenne powder.

4

Mix together all the remaining herbs and rub them onto the rack lamb. Drizzle with 1/4 cup olive oil.

5

Smoke at 225F with fruitwood for 1 1/2 to 2 hours or until the internal temperature reads 140-145F for medium-rare using your instant-read thermometer. Let rest, tented with foil for 5 min.

6

Slice into chops and drizzle with balsamic vinegar before serving.

Smoked Rack Of Lamb On Z Grills Smoker