A Smoked Rack of Lamb is a cut of meat from the rib section of a lamb, which is prized for its tender meat and rich flavor. It typically consists of 8 to 10 ribs, which are frenched (i.e., the meat and fat are trimmed away from the bones) for an elegant presentation.
In this recipe, I am going to show you how to make a Beautiful Australian Smoked Rack of Lamb with Weber Kettle. It’s just such a delicious cut of meat but you know it takes well to delicious aromatic flavors.
How to Choose the Best Rack of Lamb
Choosing a perfect rack of lamb involves a few key considerations, including the appearance and texture of the meat. Also, try to buy a frenched rack of lamb.
Frenched rack of lamb is a specific preparation of the rack of lamb cut that involves trimming the meat and fat away from the top portion of the rib bones, leaving them exposed and clean.
The process of Frenching the rack of lamb is primarily done for presentation purposes, as it creates an elegant and refined look. With my experience, I can give some tips to help you to choose the Best Rack of Lamb:
- Look for a bright red color.
- Check the fat: Look for a rack of lamb with a thin layer of white fat covering the meat
- Check the bones: The bones should be straight and evenly spaced, with no signs of discoloration or damage.
- Consider the age of the lamb: Younger lambs tend to have more tender meat.
By following these tips, you can choose a high-quality rack of lamb that will be delicious and flavorful when cooked.
What Cut of Lamb is Best for Grilling?
When it comes to Grilling Lamb, there are a few cuts that work particularly well:
- Lamb chops: Lamb chops are a classic cut for grilling. They come from the rib or loin section of the lamb and are usually 1-2 inches thick. They cook quickly and evenly on the grill and are best-served medium-rare.
- Lamb leg: A butterflied lamb leg is a great option for grilling. This cut comes from the hind leg of the lamb and is typically large and flat, which makes it easy to grill. It can be marinated ahead of time and is best cooked to medium.
- Lamb kabobs: Kabobs made from cubed lamb meat are another great option for grilling. They cook quickly and are perfect for a summer barbecue. Marinating the meat before grilling can add extra flavor.
No matter which cut of lamb you choose to grill, it’s important to cook it over medium-high heat to sear the outside and keep the inside tender and juicy.
How to Smoke a Rack of Lamb
First thing, take the Rack of Lamb, where the bones have already been French these weigh about a pound and a half each. That’s about typical the first thing I am going to do is get some salt to get some pepper on them.
This is a perfect application for my all-purpose rub; it’s got that salt pepper and garlic. I just want to get a good dose of this on the lamb front of that all sides edges. You can use any type of seasoning you want.
Next, I am going to make our paste. For this, I will use a little food processor. It’ll come in really handy to mix all our ingredients. To make our mixture we need Salt, Pepper, Mint, and fresh garlic skin off.
They’re going in the food processor to prepare the mixture. Also, I’m going to add some nice fresh lemon juice but I don’t like the seeds. Get some nice green color to add a little bunch of parsley and it will give a nice little flavor.
It all chopping well. I slowly drizzled in about a quarter cup of olive oil because I just wanted to get it towards kind of a paste consistency.
Ok after making our paste I am going to stick them in a ziploc bag and put them in the fridge for three or four hours.
After a couple of hours take them out and let them come up to room temperature a little bit because I want this rack of lamb to cook nicely.
I am going to go for some sear right now and go for about four minutes aside. Also, I think I’m going to change that to two minutes.
So If you want you can use a brush to spread the paste. Whatever you want spread it on go put it on all sides. I am going to let this wet rub kind of sit on this lamb for at least an hour. It’s kind of going to marinate it a little bit but the fresh flavors in these herbs, salt, and with garlic.
Oh yeah oh yeah that’s looking really good. Get the grill fire it up and be ready to transfer it to the grill.
How Long and What Temp To Grill or Smoke Rack of Lamb?
Grilling a rack of lamb can be a delicious way to prepare this cut of meat. Here’s a general guide on how long to grill a rack of lamb:
- Place the rack of lamb on the grill, bone-side down, and grill for about 5-6 minutes per side, or until you get a nice sear on the meat.
- Lower the heat to medium, cover the grill, and continue cooking for an additional 10-12 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part of the meat registers 128°F for medium-rare or 145°F (63°C) for medium.
- Remove the lamb from the grill and let it rest for about 5-10 minutes before slicing and serving.
According, to that I’m going to be cooking this lamb today on my grill and it running at about 450 degrees right now without the deflector shield in it now.
If you’re cooking on another grill at home it’s perfectly fine you’re just going to need a hot zone and a cooler zone. Because what I’m going to do is sear the lamb first on each side for about three or four minutes then take it off put my deflector shut in real quick drop the temps down to about 375 and finish the lamb for the rest of the cook.
Today I got just a pretty good-sized chunk of cherry wood in there something mild and sweet to give us a little bit of smoke.
Took these racks of lamb off for a few minutes now to make it kind of look cool to stand them up.
If you wanted to protect the bones with a little aluminum foil you could but I kind of like the look that they had now. They’re not going to cook a whole lot darker.
Now get a little bit more char on that one a little bit there and need to be careful.
Need to probing it regularly to make sure not to go over 128 degrees internally.
It’s time to get this lamb off the grill the cooking time is about thirty minutes.
I’m just going to pick them up and set them on the platter. It hangs out here on the cutting board for about ten minutes. It’s all these arrests but you want to let it rest. It’s always important so, don’t lose all the juice. That’s inside from cutting into it right away.
I like a nice thick lamb chop. So I’m going to cut those right here just like a rib now. These are ribs right between this bone right here and slice it right down the middle. Enjoy………………….
