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Rack of Lamb

Difficulty Intermediate
Prep Time: 15 15 mins Cook Time: 34 34 mins Total Time: 49 mins
Servings 6
  • 2 racks of lamb (frenched)
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 6 cloves garlic
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh rosemary
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon vegetable oil
  1. Preheat your smoker or grill to medium-high heat (around 375°F to 400°F).

  2. In a small bowl, mix together kosher salt, black pepper, grated garlic, chopped parsley, chopped rosemary, and extra-virgin olive oil to create a flavorful marinade.

  3. Rub the lamb racks thoroughly with the marinade, ensuring that the meat is well-coated. Allow the racks to marinate for at least 30 minutes at room temperature, or you can refrigerate them for a few hours to let the flavors penetrate the meat.

  4. Brush the preheated smoker or grill grates with vegetable oil to prevent sticking.

  5. Place the marinated racks of lamb on the grill or in the smoker, bone side down. Close the lid and cook for about 20-25 minutes for medium-rare, turning occasionally to ensure even cooking.

  6. Use a meat thermometer to check the internal temperature of the lamb. For medium-rare, the temperature should be around 135°F (57°C).

  7. Once the lamb reaches the desired doneness, remove it from the smoker or grill and let it rest for 10 minutes before slicing.

  8. Slice the racks into individual chops and serve them hot. Optionally, you can garnish with additional fresh herbs for a finishing touch