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Individually sliced smoked rack of lamb arranged on a wooden cutting board.
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5 from 4 votes

Smoked Rack of Lamb

This Smoked Rack of Lamb is a total game changer when it comes to cooking a rack of lamb. Seasoned with a curry spice lamb rub, this lamb is full of flavor without being too gamey or spicy. 
Prep Time15 minutes
Cook Time1 hour
Resting Time15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: Smoked Rack of Lamb
Servings: 4
Author: Susie Bulloch (heygrillhey.com)

Ingredients

  • 1 1-2 pounds rack of lamb
  • 1 Tablespoon olive oil

Curry Spiced Lamb Rub

  • 1 Tablespoon curry powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme

Instructions

  • Fire up the grill. Preheat your smoker to 250 degrees F. The preferred wood of choice when cooking lamb is hickory or apple.
  • Prep the lamb. Trim off excess silver skin on the rack of lamb. Drizzle with olive oil. Combine all ingredients for the curry spiced lamb rub in a small bowl, season the lamb on all sides with the rub.
  • Smoke! Place the seasoned rack of lamb on smoker. Close the lid, and smoke for approximately 1 hour or until the lamb is cooked to your preferred doneness. I do not recommend cooking lamb above 140 degrees F (Medium).
  • Rest and slice. Remove the lamb from the smoker and allow to rest for 15 minutes. Slice and serve.

Nutrition

Calories: 656kcal | Carbohydrates: 2g | Protein: 24g | Fat: 61g | Saturated Fat: 26g | Cholesterol: 126mg | Sodium: 95mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Calcium: 35mg | Iron: 3mg