How to Make Smoked Rack of Lamb | Smoked Rack of Lamb Recipe | Smokin' With Joe | Bradley Smoker

rack of lamb

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a higher smoke point, while vegetable oil is budget-friendly.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary provides similar flavor in a more shelf-stable form.

red wine

🥗Healthier: grape juice

💰Cheaper: cider vinegar

Grape juice adds sweetness without alcohol, while cider vinegar is more economical.

Prepare a dry brine with 1 tablespoon salt, black pepper, garlic powder, and fresh garden thyme.

Mix the dry brine ingredients together on a cutting board.

Roll the lamb loin in the dry brine until evenly covered.

Place the lamb loin in the Bradley smoker on the second shelf to avoid splatter.

Set up the smoker with 5 alder bisquettes for 1 hour and 40 minutes of smoke time.

Set the cooking temperature to 280 degrees Fahrenheit and the cook time to 5 hours.

Monitor the internal temperature of the lamb loin, aiming for 145 degrees Fahrenheit.

Use a pocket thermometer to check the temperature of the lamb loin after about an hour.

Once the lamb loin reaches 145 degrees, remove it from the smoker and take it to the kitchen to carve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens