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Smoked rack of lamb is not only incredibly delicious but also surprisingly easy to make at home. The smoky flavor enhances the exotic and rich taste of lamb, creating a culinary experience that’s both sophisticated and satisfying. Best of all, it takes just 45 minutes from the smoker to your plate, letting you indulge in that remarkable lamb flavor even faster. Why pay high restaurant prices when you can easily find rack of lamb at your local grocery store and prepare it yourself? This recipe is so straightforward and rewarding that your smoker is practically begging to be used!
INGREDIENTS FOR SMOKED LAMB
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- One 1-pound rack of lamb
- ¼ cup Dijon mustard
- ½ cup rack of lamb rub
DIRECTIONS FOR MAKING SMOKED RACK OF LAMB ON YOUR OFFSET SMOKER
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Elevate your culinary skills with these directions for making a Smoked Rack of Lamb on your offset smoker. Infuse the lamb with rich, smoky flavors while achieving tender, juicy perfection, perfect for a gourmet dining experience at home.
Bring your offset smoker to temperature
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Maintain a temperature of around 250°F throughout the smoking process.
Prepare the rack of lamb
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Bring the lamb to room temperature. Pat it dry with paper towels and remove any excess silver skin and fat. Brush Dijon mustard onto the top side.
Apply rub
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Liberally sprinkle lamb rub on top of the Dijon mustard, covering the rack, and gently pat to adhere.
Place on smoker
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Put the lamb on an 8” x 10” wire oven rack, then place it onto your smoker’s grill grate. Smoke until the internal temperature reaches 130°F for medium rare, approximately 30–45 minutes per pound.
Rest and carve
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Remove from the smoker and let it rest for 10 minutes. Slice between each of the 7–9 bones to serve. Enjoy!
Variations and Substitutions for Offset Smoker Rack of Lamb
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Lamb Rub and Variations:
- Flavor Profile: Lamb has a unique taste, so use a rub that enhances its natural flavors. Herbs and spices with floral notes are ideal since lambs graze on grass and flowers.
- Homemade Lamb Rub: Try a simple mix like the one used in this recipe, emphasizing rosemary as it pairs perfectly with lamb.
Tips and Tricks for Offset Smoker Rack of Lamb
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Rack of Lamb Cooking Time:
- Monitor Closely: A 1-pound rack of lamb reaches an internal temperature of 130°F quickly. In a 425°F oven, it takes about 20 minutes for medium rare, so keep an eye on it and use a meat thermometer.
Preferred Doneness:
- Medium Rare is Best: Lamb loses its flavor when well done. Aim for medium rare, where the meat is pink but not red. For this, check the temperature often, targeting 130-135°F, which should take about 30-45 minutes.
Using a Wire Rack and Drip Pan:
- Prevent Sagging: Use an 8” x 10” wire oven rack to keep the lamb from sagging between the grill grates.
- Easy Cleanup: Place an aluminum drip pan on the ash tray under the lamb to catch drippings, making cleanup simple. Just discard the pan after use.
