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.
12ozLamb Rackabout half a rack of Frenched style lamb, about 4-6 rib bones
1tbspolive oil
2tsporeganofresh
3clovesgarlicchopped
½tspsaltkosher or sea salt
¼tsppepperblack
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.