October 8, 2019

Smoked Rack of American Lamb


Prep Time

25 min

Cook Time

2 HRs 30 min

Total Time

2 hrs 55 min



Smoked rack of lamb on smoker with green beans


  • 1 whole rack American Lamb
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Herb Butter Paste

  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon cumin
  • 1 tablespoon minced garlic
  • Salt and pepper, to taste


Preheat smoker to 225°F. (Hickory or apple wood is recommended for subtle smoky flavor.) 

For the Herb Butter Paste: In a bowl, add butter, oil, parsley, cumin, garlic, salt and pepper; mix thoroughly. 

Rub lamb with oil; season with salt and pepper. On the side without bones, rub Herb Butter Paste evenly. 

Place lamb in smoker for 2 to 2-1/2 hours, or until internal temperature is 135°F (medium-rare).  About 15 minutes before pulling the lamb out, start a hot fire in order to sear the outside layers. 

When the lamb is ready, pull it out of the smoker and quickly sear on both sides for 1 minute each; let lamb rest for 8 to 10 minutes.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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