See how to make Traeger smoked rack of lamb (Frenched style). This pellet grill recipe is easy to make and perfect for smoking food for Easter and other holidays.
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Why this smoked rack of lamb recipe is amazing…
- IT’S TASTY!!!!
- Achieve melt-in-your-mouth tender lamb inside, with a lighty crisp outside.
- Super simple seasoning.
- It’s a quick and easy smoker recipe that’s ready in about 2 hours.
- New to smoked food recipes? See my step by step video for beginners (scroll to bottom of page).
What does “Frenched” lamb rack mean?
When lambs are Frenched, it means the tough silver skin and extra fat has been trimmed from the bones of the lamb rack.
It is aesthetically pleasing, and looks like a fancy rack of lamb you’d picture at a French restaurant.
And just like removing silver skin from smoked brisket flat is important, having these extra parts of the lamb removed before smoking means your seasonings can be absorbed evenly and the lamb can smoke evenly.
Ingredients
Here’s what you need to make a rack of lamb Frenched-style on the smoker.
- Lamb rack (Frenched style, where the bones are cleaned up on the end)
- Olive oil
- Oregano, fresh
- Garlic
- Salt and pepper
How to smoke a rack of lamb
Now I’ll walk you through whipping up a beautiful Traeger rack of lamb.
- Preheat Traeger Grills smoker or Pit Boss or whatever pellet grill smoker you’re using to 225 degrees F. Pat rack of lamb dry with paper towels. If desired, score the fat cap on the top of the lamb rack with a knife in a criss-cross design, to help let more seasonings in.
- Season Frenched rack of lamb. In a small bowl, mix together the salt, pepper, chopped garlic and oregano. Set it aside. Then, massage olive oil into the rack of lamb meat with your fingers, covering all sides. Next, massage in the lamb rub seasonings all over the lamb ribs.
- Smoke rack of lamb. Add seasoned Frenched lamb rack on the smoker grill grates, fat cap side facing up. Smoke rack of lamb for about 2 hours, until the internal temperature reaches your desired temperature. (How long to smoke a frenched rack of lamb depends on your desired level of doneness, but keep in mind the temperature will rise even more as it rests). If you’re not sure, you can aim for about 135-137 degrees F if your goal is a medium-rare doneness temperature (like in the Sip Bite Go demonstration – it came up a few degrees as it rested).
- Rest smoked lamb rack. Remove the lamb from the smoker and let it rest on a cutting board with a piece of foil covering it so the internal temperature rises to 145 degrees F for medium-rare.
- Slice and enjoy. Cut your smoked frenched lamb rack between the bones, 2 at a time, and enjoy.
Want more easy Traeger lamb recipes to try? See this tasty smoked leg of lamb and smoked lamb loin chops.
Smoked lamb doneness temperature guide
Cook lamb to your liking, though I usually take mine off the smoker a few degrees shy of the desired temp so the lamb rib meat has time to come up to temperature when it rests (it will continue cooking a little afterwards).
- Med-rare smoked lamb: 145˚F
- Medium: 160˚F
Check out these Funfetti Easter cupcakes and Easter bunny pancakes…
Other holiday favorites for our Easter menu include smoked lamb chops, sous vide prime rib, smoked turkey breast – or smoked whole turkey, or a beautiful smoker tri tip steak or a tri tip cooked in the oven.
FAQs
They’re actually the same!
I don’t! The fat gives it flavor and when you buy a French Trim rack of lamb, the butcher has done that for you.
Try hickory or apple for a slightly sweeter note.
See how to make smoked St Louis ribs…
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about making a perfect rack of lamb smoker style.
Serve it with some tasty tzatziki sauce and a seasonal side salad recipe like this strawberry feta or kale apple slaw.
Enjoy cooking and chat soon on Instagram / TikTok / YouTube.
– Jenna
Next, browse the Sip Bite Go recipe collection…
Traeger Smoked Rack of Lamb (Frenched) Recipe | Sip Bite Go
Video
Equipment
Ingredients
- 12 oz Lamb Rack about half a rack of Frenched style lamb, about 4-6 rib bones
- 1 tbsp olive oil
- 2 tsp oregano fresh
- 3 cloves garlic chopped
- ½ tsp salt kosher or sea salt
- ¼ tsp pepper black
Instructions
- Preheat Traeger Grills smoker or Pit Boss or whatever pellet grill smoker you’re using to 225 degrees F. Pat rack of lamb dry with paper towels. If desired, score the fat cap on the top of the lamb rack with a knife in a criss-cross design, to help let more seasonings in.
- Season Frenched rack of lamb. In a small bowl, mix together the salt, pepper, chopped garlic and oregano. Set it aside. Then, massage olive oil into the rack of lamb meat with your fingers, covering all sides. Next, massage in the lamb rub seasonings all over the lamb ribs.
- Smoke rack of lamb. Add seasoned Frenched lamb rack on the smoker grill grates, fat cap side facing up. Smoke rack of lamb for about 2 hours at 225 degrees F, until the internal temperature reaches your desired temperature. (How long to smoke a frenched rack of lamb depends on your desired level of doneness, but keep in mind the temperature will rise even more as it rests). If you’re not sure, you can aim for about 135-137 degrees F if your goal is a medium-rare doneness temperature (like in the Sip Bite Go demonstration – it came up a few degrees as it rested).
- Rest smoked lamb rack. Remove the lamb from the smoker and let it rest on a cutting board with a piece of foil covering it so the internal temperature rises to 145 degrees F for medium-rare.
- Slice and enjoy. Cut your smoked frenched lamb rack between the bones, 2 at a time, and enjoy.
Carey Allison says
Love it! So easy!!