Smoked Lamb Rack

Because a smoked lamb rack is a premium cut taken from the loin section, it generally only takes about two to three hours to cook on a smoker. Pitmasters slow-smoke it at a low temperature until it reaches a perfect medium-rare internal temperature.

Cherry or various fruitwoods are highly recommended for smoking a lamb rack, as the mild smoke perfectly complements the meat's naturally sweet, gamey flavor. Strong woods like hickory or mesquite can easily overpower the delicate loin meat if used in excess.

A proper smoked lamb rack consists of eight frenched rib bones, meaning the meat is scraped clean from the tips of the bone for a cleaner presentation. Cooks usually coat the loin heavily in olive oil, garlic, rosemary, and coarse salt to enhance the crust during the slow-smoking process.

Lamb rack is best served medium-rare, which means pulling it off the fruitwood smoker when the internal temperature hits about 125°F to 130°F. Allowing the meat to rest for 10 to 15 minutes after smoking ensures the juices redistribute evenly before slicing the individual ribs.