Wood-Fired Rack of Lamb
This rack of lamb will transform your holiday spread into an incredible meal for your guests to remember. Create a perfectly cooked holiday protein with this easy to follow recipe.
Wood-Fired Rack of Lamb Recipe
Rated 5.0 stars by 1 users
Grill or Smoker
1 hour 5 minutes
Prime Time Buttery Beef Rub by PS Seasoning
Sure Shot Sid’s Original Gunpowder Seasoning
Maple Bourbon Wing Sauce by PS Seasoning
Rack of Lamb, 6-8 Bones
1/4 cup Rosemary, Thyme, & Parsley, minced
6 cloves Garlic, minced
1 stick Butter
Trim hard fat and hanging pieces from the rack of lamb. Salt the lamb and let sit uncovered in the refrigerator for at least 1 hour or overnight.
Preheat your smoker to 200 °F using hickory wood.
Make the compound butter: Combine the herbs, garlic and butter with 2 Tbsp of the Prime Time Buttery Beef Rub by PS Seasoning in a cast iron or grill safe saucepan.
Remove the lamb from the refrigerator, wash off the salt, and pat dry.
Apply a thin coat of the Maple Bourbon Wing Sauce by PS Seasoning, we will be using this as a binder for the seasoning.
Season the lamb with Sure Shot Sid’s Original Gunpowder Seasoning and Prime Time Buttery Beef Rub by PS Seasoning.
Smoke the lamb at 200 °F until the internal temperature reaches 110 °F. Add the compound butter skillet to the grill and cook simultaneously. Start basting the rack of lamb once the butter has melted.
Remove the rack of lamb and increase the grill or smoker to 375 °F. Once your grill or smoker reaches 375 °F, return the lamb to the smoker and roast until it reaches an internal temperature of 132 °F.
Baste with melted compound butter while cooking.
Remove the rack of lamb, baste one final time and let rest. This is where your lamb will reach the desired internal temperature of 135 °F.
Carve into individual chops and serve with our delicious side recipes.
Pro Tip: Serve with a smear of theHorseradish Sauce by Terrapin Ridge Farmsunderneath the plated chop for some next level plating!