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
-
1
Season the frenched racks of lamb with salt and pepper. Let them come to room temperature for about 30 minutes.
-
2
Set your smoker to 250°F with Bear Mountain Apple Pellets for a delicate smoke that won't overwhelm the lamb.
-
3
Place the racks on the smoker bone-side down and smoke for about 30 minutes to build a light smoke flavor.
-
4
Brush the meat side with Dijon mustard using a silicone basting brush.
-
5
Mix breadcrumbs with finely chopped fresh herbs and melted butter. Press this crust firmly onto the mustard-coated surface.
-
6
Return to the smoker and continue cooking until the internal temperature reaches 135°F for medium-rare. Check with an instant-read thermometer between two ribs.
-
7
Rest for 10 minutes, then slice between the bones into individual chops. The herb crust should be golden and fragrant.