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    Home » Recipes » Grill Recipes » Smoker Recipes » Smoked Rack of Lamb

    Smoked Rack of Lamb

    Published: Mar 29, 2022 · Modified: Jun 13, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Traeger Smoked Rack of Lamb Frenched Recipe Images With Text Overlay

    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.

    Traeger Smoked Rack of Lamb Frenched Recipe
    Tender, juicy, and a perfect centerpiece to a holiday meal… Everyone loves this simple rack of lamb smoked to perfection.

    HEY THERE — Don’t forget I post quick, easy recipes on Instagram. Join me at @sipbitego.

    Table of Contents

    • Why this smoked rack of lamb recipe is amazing…
    • Ingredients
    • How to smoke a rack of lamb
    • Smoked lamb doneness temperature guide
    • FAQs
    • More Tasty Grill + Smoker Recipes
    • Meat thermometer recommendations
    • Meat thermometer recommendations
    • Are you a foodie, too?
    • Traeger Smoked Rack of Lamb (Frenched) Recipe | Sip Bite Go

    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). 
    Smoking Lamb Rack Frenched On Traeger Pellet Grills

    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.

    Infographic with image of Traeger smoked lamb rack ribs recipe ingredients
    • Lamb rack (Frenched style, where the bones are cleaned up on the end)
    • Olive oil
    • Oregano, fresh
    • Garlic
    • Salt and pepper
    Lamb rub seasonings on Rack of Lamb Frenched for the smoker

    How to smoke a rack of lamb

    Now I’ll walk you through whipping up a beautiful ​​Traeger rack of lamb.

    Infographic with recipe steps for smoking rack of lamb on pellet grills
    1. 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. 
    2. 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. 
    3. 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).
    4. 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.
    5. Slice and enjoy. Cut your smoked frenched lamb rack between the bones, 2 at a time, and enjoy.
    Medium Rare Traeger Smoked Rack of Lamb Resting On A Cutting Board

    Want more easy Traeger lamb recipes to try? See this tasty smoked leg of lamb and smoked lamb loin chops. 

    Closeup of Smoked Lamb Rack
    Medium-rare / Medium smoked rack of ribs

    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
    French Rack Of Lamb Smoked And Plated For Easter Dinner

    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

    What’s the difference between rack of lamb vs lamb ribs?

    They’re actually the same! 

    Do you need to remove excess fat from lamb racks before smoking?

    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. 

    What pellet / wood chips are good for smoking a lamb rack?

    Try hickory or apple for a slightly sweeter note.

    Plated Frenched Lamb Rack Smoked On Traeger

    See how to make smoked St Louis ribs…

    More Tasty Grill + Smoker Recipes

    • Smoked mac and cheese
    • Smoked cream cheese
    • Smoked brisket flat
    • 321 ribs
    • Beer can chicken on the smoker
    • Smoked wings
    • Smoked tomahawk steak
    • Traeger tri tip
    • Smoked turkey breast
    • Smoked turkey legs
    • Whole smoked turkey
    • Smoked Traeger pizza
    • Smoked onion rings
    • Traeger smoked ham
    • Smoked whole chicken
    • Smoked jalapeno poppers
    • Smoked corn on the cob
    • Traeger beef ribs
    • Smoked leg of lamb
    • Smoked shrimp
    • Grilled chicken wings
    • Grilled skirt steak
    • Flank steak marinade
    • Grilled potato wedges
    • Smoked pulled pork
    • Want more? See my lineup of easy smoker recipes

    See my favorite smoker tools and seasonings in my Amazon Storefront.

    Meat thermometer recommendations

    Every home chef needs a reliable meat thermometer to cook food perfectly. 

    On Sip Bite Go, you’ll often see me using:

    1. Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
    2. ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill. 

    It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature. 

    How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.

    While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!

    Meat thermometer recommendations

    Every home chef needs a reliable meat thermometer to cook food perfectly. 

    On Sip Bite Go, you’ll often see me using:

    1. Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
    2. ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill. 

    It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature. 

    How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.

    While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!

    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.  

    If you don’t follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection. 

    Traeger Smoked Rack of Lamb Frenched Recipe

    Traeger Smoked Rack of Lamb (Frenched) Recipe | Sip Bite Go

    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.
    5 from 5 votes
    Print Pin Rate
    Course: Dinner, Main Course, Main Dish
    Cuisine: BBQ
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 15 minutes
    Servings: 2 people
    Calories: 536kcal
    Author: Jenna Passaro

    Equipment

    • Traeger Pellet Grill Ironwood 650

    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.

    Video

    Notes

    See the recipe: https://sipbitego.com/smoked-rack-lamb-frenched
    Watch the full-length YouTube recipe video for smoking a rack of lamb on Sip Bite Go’s YouTube channel.

    Nutrition

    Calories: 536kcal | Carbohydrates: 3g | Protein: 19g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 94mg | Sodium: 652mg | Potassium: 283mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    Reader Interactions

    Comments

    1. Carey Allison says

      May 07, 2022 at 5:52 pm

      Love it! So easy!!5 stars

      Reply

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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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