Smoked Rack of Lamb on a Weber GA by Schueys BBQ

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.

Trim off most of the fat from the rack of lamb using a sharp knife.

In a bowl, mix one part dried rosemary, one part dried oregano, one part garlic powder, one part onion powder, one part dried cumin, three parts kosher salt, and two parts lemon pepper to create the rub.

Rub olive oil all over the lamb rack as a binder.

Apply the spice rub evenly over the lamb, ensuring to cover all sides.

Preheat the Weber GA barbecue to around 150°C (about 300°F) using Heat Beads original brickheads and cherry wood.

Insert a temperature probe into the center of the lamb rack.

Place the lamb rack on the opposite side of the lit fuel with the bones facing the heat.

Close the lid and monitor the temperature, aiming for an internal temperature of around 58 to 59°C (about 136 to 138°F) after resting.

Let the lamb rest for 20 minutes before cutting into cutlets.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens