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Rack of Lamb Marinade
This recipe for smoked lamb chops uses a simple, yet flavorful, Lamb Chop Marinade comprised of fresh or dried herbs. It’s a Greek herb mix to compliment the tzatziki dipping sauce.
The lamb marinade recipe includes: olive oil, fresh rosemary, fresh thyme, oregano, garlic, salt and pepper. It’s the wet marinade version of my dry lamb seasoning recipe.
This lamb recipe, along with Lamb Lollipops, Smoked Leg of Lamb and Sous Vide Leg of Lamb, make for a great Easter or Christmas dinner, or special occasion meal.
How To Smoke A Rack of Lamb
Smoking a rack of lamb is easy when using the best smoked lamb chops recipe! This rack of lamb recipe can be made on any grill; an electric smoker works great, as does as gas grill, electric smoker or manual smoker.
I provide instructions for all methods. Just make sure you have the supplies called out below.
- Gas Grill – depending on the brand, a good setting to test out is turning half the burners (on the same side of the grill) to medium-low while the other burners are off. You’ll create smoke by using a smoker box to add chips/chunks
- Charcoal – Pre-heat the coals until just washed over. Dump them on the far side (either left or right) of your grill and open the vents to 25%. Create smoke by placing wood chunks directly on the pre-heated coals.
- Pellet/Electric Smoker – Pre-heat your grill to 225 degrees F. Follow the manufacture’s instructions to get an even smoke.
Temperature
According to the USDA, rack of lamb should be cooked to 145°F, a medium-well finish. Personally, that’s a bit overdone for my taste, as with most folks, so I stick with medium rare. But you do you!
- Rare Lamb Chops: 115 – 120°F (Pull temp is 110-115°F)
- Medium Rare Lamb Chops: 125°F (Pull temp is 120°F)
- Medium Lamb Chops: 130°F (Pull temp is 125°F)
- Medium Well Lamb Chops: 145°F (Pull temp is 140°F)
- Well Done Lamb Chops: 150°F (Pull temp is 145°F)
For more cooking tips, visit our Lamb Temperature Chart guide.
More popular smoker recipes: Smoked Prime Rib, Smoked Beef Tenderloin, and Smoked Turkey.
Timing
It takes about 45 min – 60 min to smoke a rack of lamb to medium rare. The lamb marinade can be made in under 10 minutes, so you’re looking at less than 90 minutes total from start to finish (including the 10 minute rest period).
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Best Wood For Smoked Rack of Lamb
Wondering what wood to to make smoked rack of lamb? There are quite a few that work well. Stick to a fruit wood, like Cherry wood and apple wood as to avoid masking the flavor of the lamb.
Some chefs opt for pecan wood or hickory, however the smoke flavor really overpowers the greek forward flavors.
Supplies
- Energy Source – Make sure to stock up on your selected energy source: charcoal, pellets, propane, gas, etc.
- Smoking Wood – Chunks, chips or pellets.
- Thermometer – Always use a thermometer. Always.
- Smoker Box – You’ll need one to impart the smoke flavor if using a gas grill. We’ve used this smoker box from Amazon in the past.
Recipe Tips and Substitutions
- The lamb roast should be 100% defrosted.
- Prepare the lamb by trimming the excess fat and silver skin prior to seasoning.
- If you’re out of rosemary, check out this list of Substitutes For Rosemary.
- Don’t care for Tzatziki? You can replace with mint chimichurri sauce from my Sous Vide Lamb Chops recipe, mint-less chimichurri from this Coulotte Steak recipe. There is always this Mint Sauce For Lamb without cucumbers.
- I always opt for the Frenched rack of lamb as to minimize the prep work. If you need to butch your rack of lamb, here’s a great video tutorial.
- Make smoked asparagus whist making to cut down on cooking time.
Smoked Lamb Cuts
You can utilize this smoking method for other cuts of lamb, such as: smoked lamb shoulder, smoked lamb shanks, smoked lamb ribs or smoked boneless leg of lamb.
The smoke time will be elongated depending on the cut and weight of the meat you utilize. The “pull time” and final temps will stay the same.
How Many Lamb Chops Per Person
Plan on serving two smoked lamb chops per person, if you’re having a nice selection of side dishes. If your side dishes are slim, plan on serving three chops per person.
Side Dish Ideas
- brussel sprouts
- roasted mushrooms in Garlic Butter
Drink Pairing Recommendations
The best wines with lamb enhance both the rich flavor of lamb and the refreshing tang of yogurt sauce. Top choices include Pinot Noir, Syrah, Sauvignon Blanc, Riesling, and Rosé.
Smoked Lamb Chops with Tzatziki Dipping Sauce
Equipment
Ingredients
- 1 whole rack of lamb
RACK OF LAMB MARINADE:
- ¼ cup olive oil
- 3 cloves garlic
- 2 tbsp fresh rosemary (*Note 1)
- 1 tbsp fresh thyme (*Note 2)
- ½ tsp dried oregano (*Note 3)
- ½ tsp kosher salt
- ½ tsp black pepper
TZATZIKI LAMB SAUCE
- ½ large cucumber (*Note 4)
- 1½ cups plain full-fat Greek yogurt
- 2 cloves garlic, finely minced
- 2 tbsp extra virgin olive oil
- 1 tbsp white vinegar or lemon juice
- ½ tsp salt
- 1 tbsp minced fresh dill
Instructions
PREP THE TZATZIKI SAUCE:
- Grate the cucumber, place in a towel or fine mesh sieve, and gently squeeze out as much excess water as possible.
- Combine the cucumber, yogurt, garlic, oil, vinegar, and salt in a large bowl and chill for at least an hour. Right before serving add the fresh dill and serve with the lamb lollipops. Note – the tzatziki sauce tastes best if chilled for 12-24 hours.
PREP THE LAMB:
- Trim excess fat from the lamb.
- Up to 24 Hours Prior to Cooking: Add all of the marinade ingredients to a blender and blend for approx. 15 seconds, until well combined. Apply evenly over the lamb. Cover and refrigerate until ready to smoke.
SMOKE THE LAMB:
Pellet or Electric Smoker
- Pre-heat the smoker to 225℉. Add the wood chips to the smoker and place the rack of lamb on the smoker rack, bone side down.
- Smoke the lamb for 45-60 minutes, or until the internal temperature reads 110℉ for medium-rare (or your preferred "pull" temp). Pull the lamb off the smoker and crank up the heat to about 400℉ to sear. (*Note 5)
- Transfer the lamb back to the grill, once the grill reaches the higher temperature, and sear for 2 minutes per side. The internal temperature will be around 115℉ at this point.
- Remove the lamb from the grill, cover and let rest for 10 minutes. The final temperature, after resting, will be around 120℉ (Medium Rare). Slice into individual lollipops and serve with a side of tzatziki dipping sauce.
Gas or Charcoal Smoker
- Pre-heat the smoker to 225℉. Add the wood chips to the smoker and place the lamb rack on the smoker rack. Aim to keep the temperature between 225 – 250℉., if using a charcoal grill.
- Smoke the lamb for 45-60 minutes, or until the internal temperature reads 110℉ for medium-rare (or your preferred "pull" temp). Pull the lamb off the smoker and crank up the heat to about 400℉ to sear. (*Note 5)
- Transfer the lamb back to the grill, once the grill reaches the higher temperature, and sear for 2 minutes per side. The internal temperature will be around 115℉ at this point.
- Remove the lamb from the grill, cover and let rest for 10 minutes. The final temperature, after resting, will be about 120℉ (Medium Rare). Slice into individual lollipops and serve with a side of tzatziki dipping sauce.