This juicy and tender Smoked Rack Of Lamb with an herb crust is easy to make on a pellet grill! The meat is marinated with a homemade mustard and rosemary marinade, then smoked low and slow on the grill for a delicious smoky flavor. It's the perfect centerpiece for Easter or any special celebration.

Sliced rack of lamb elegantly arranged on a cookie sheet, garnished with fresh arugula and vibrant lemon slices, ready to serve.

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Ingredients You'll Need

Ingredients for succulent smoked rack of lamb, including herbs, garlic, olive oil, and spices, ready for marinating.

Homemade Lamb Marinade. This adds flavor and tenderizes the lamb. It contains olive oil, lemon juice, Dijon mustard, dried rosemary, garlic powder, dried thyme, kosher salt, black pepper, and Greek seasoning.
Rack of Lamb. You can find a rack of lamb (or lamb ribs) at Costco or your local butcher shop.

See the printable recipe card below for quantities and a full list of ingredients.

How To Smoke A Rack Of Lamb On Pellet Grill

Prepare your rack of lamb by trimming any excess fat or sinew. If it is not already French cut, follow this video to learn How to French a Rack of Lamb.

Whisk olive oil, lemon juice, Dijon mustard, dried rosemary, garlic powder, dried thyme, kosher salt, black pepper, and Greek seasoning in a small bowl.

Coat the rack of lamb with the marinade and refrigerate it for at least 2 hours, up to overnight. I use a large Ziploc bag, seal it, and massage the marinade into the meat.

Collage of 4 images showcasing the preparation of a rich marinade and its application on lamb, featuring mixing ingredients, brushing the marinade onto the meat, and the marinated lamb ready for cooking.

When ready to cook, preheat your pellet grill to 225°F.

Remove the marinated lamb and discard the marinade. Place the rack of lamb directly on the grill grates of the pellet smoker. Close the lid and let it smoke until it reaches your desired level of doneness. (I prefer my lamb at the farther end of medium rare, at about 134°F).

Once the lamb reaches your desired internal temperature, remove the smoked lamb from the grill and let it rest for 10 minutes before slicing.

Slice the lamb with herb crust between the bones and serve on a platter with your favorite side dishes and mint chimichurri sauce. Enjoy!

Four-step collage: Rack of lamb on pellet grill, resting, sliced on cookie sheet, and elegantly plated, showcasing the full cooking journey.

Lamb Temperature Guide

You can use this temperature chart for rack of lamb, leg of lamb, or lamb chops.

Comprehensive chart displaying lamb internal temperature doneness levels, ranging from rare to well-done, with specific temperatures and visual cues for each stage. — The USDA recommends a minimum temperature of 145°F for safe cooking.

Variations

Feel free to use fresh herbs instead of dried herbs - just use about three times the amount of fresh herbs as they are less potent than dried herbs.

You can also use oregano, sage, or basil instead.

What wood pellets are the best for lamb?

The goal is to complement the natural flavors of the lamb without being overwhelming. For that reason, I recommend using fruitwood such as cherry wood or apple, which are milder. I also like hickory or pecan. You can also mix wood pellets.

Do I need to flip the lamb?

No, you do not need to flip the lamb.

Top Tips

The longer the rack of lamb marinates the more flavorful it will be.
Let the lamb sit at room temperature while the pellet grill reheats.
Use a meat thermometer to check the internal temperature of the lamb in the thickest part of the meat, avoiding touching the bone.
Store leftovers in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 2 months.