Herb Crusted Rack of Lamb

Herb Crusted Rack of Lamb

Equipment & Prep

  • Smoker Wood: Hickory or Apple wood

  • Prep Time: 15 minutes

  • Cook Time: ~1.5 hours

  • Rest Time: 10 minutes

  • Target Internal Temp: 135°F (Medium-Rare)

Ingredients

Lamb

  • 1 whole American rack of lamb

  • 2 tbsp olive oil

  • SPG - Lanes, The Crust or Rocks

Herb Butter Paste

  • ¼ cup unsalted butter, softened

  • 2 tbsp olive oil

  • 2 tbsp fresh parsley, finely chopped

  • 1 tbsp ground cumin

  • 1 tbsp garlic, minced

  • Salt and pepper, to taste

Step-by-Step Instructions

  1. Preheat the Smoker

    Fire up your smoker to a steady 225°F (107°C). Add hickory or apple wood to establish a clean, subtle smoke.

  2. Mix the Herb Paste

    In a small bowl, combine the softened butter, olive oil, chopped parsley, cumin, minced garlic, salt, and pepper. Mix until smooth and fully integrated.

  3. Season and Coat the Lamb

    Lightly coat the entire rack of lamb with olive oil, then season generously on all sides with salt and pepper. Spread the Herb Butter Paste evenly over the meaty side (the side without exposed bones).

  4. Smoke Low and Slow

    Place the rack of lamb meat-side-up in the smoker. Smoke at 225°F for roughly 1.5 hours, or until an instant-read thermometer inserted into the thickest part reaches 135°F.

    Pro Tip: About 15 minutes before the lamb reaches target temperature, stoke your fire or heat a cast-iron skillet to high heat so it's ready for the final sear.

  5. Reverse Sear

    Remove the lamb from the smoker and immediately sear it over high heat for 1 minute per side to develop a rich, caramelized crust.

  6. Rest and Serve

    Transfer the lamb to a cutting board and let it rest for 8 to 10 minutes so the juices redistribute. Slice between the rib bones into individual chops and serve immediately.

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