Smoked frenched rack of lamb

Frenched rack of lamb, smoked

The lamb itself is succulent and juicy, with a delicate gaminess that's characteristic of pasture-raised lamb. The exterior of the meat forms a flavorful crust from the combination of mustard, salt, pepper, and dried oregano. The mustard adds a slight tanginess, while the salt and pepper provide a balanced seasoning that enhances the natural taste of the lamb.

The magic happens with the infusion of smoky flavors from the wood chips or chunks. The choice of hickory or fruit wood imparts a unique smokiness that complements the lamb beautifully. You'll experience subtle hints of woodsy, earthy, and slightly sweet undertones in every bite.

Our butchers french the rack for you, giving you more time to enjoy the delicacy.


Yellow mustard
1 Tbsp (or enough to cover the entire rack)
Kosher salt (adjust to your preference)
2 tsp
Black pepper
1 tsp
Dried oregano
2 tsp
Wood chunks or chips (such as hickory or fruit wood), as required for smoker


  • Wood or pellet smoker


Prepare your smoker according to the manufacturer's guidelines and preheat it to a temperature between 275 and 300 degrees Fahrenheit. Also, follow the manufacturer's recommendations for adding wood chips or chunks.

Note: Cooking times and temperatures may vary based on your specific smoker and conditions, so monitoring the internal temperature of the lamb is crucial for achieving your desired level of doneness

While the smoker is heating up, combine the spices to create a rub. Brush generously the lamb rack lightly with mustard, ensuring a thin coating. Then generously apply the spice blend to all sides of the rack.

Position the lamb rack directly on the grill or smoker rack with the fatty side facing up, and place it as close to the heat source as possible.

Smoke it for about 10 minutes before moving it farther from the heat source to continue smoking. Cook until the internal temperature reaches 135 degrees Fahrenheit for a medium-rare doneness.*

If necessary, replenish the charcoal and smoking wood to maintain the temperature within the 275-300 degree Fahrenheit range.

*135 F must be measured in the center of the rack. This is ideal for rib chops, you can safely go up to 140 F. Past that the meat might begin to dry out.

Transfer the smoked lamb rack to a cutting board and allow it to rest for 5-10 minutes. You can loosely cover it with foil during this resting period.

Begin carving by cutting it in half, then into double rib chops, and finally into single rib chops.

Serve and enjoy.

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