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–+ servings
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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5 from 1 vote

Smoked Rack Of Lamb On Pellet Grill

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.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Marinating Time8 hours
Total Time10 hours
Course: All Recipes, Main Course
Cuisine: American, French, Mediterranean
Servings: 4 servings
Calories: 688kcal
Author: Jeri Walker

Ingredients

  • 2 pounds rack of lamb trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons dried rosemary crushed
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon Greek seasoning

Instructions

  • Combine olive oil, lemon juice, Dijon mustard, dried rosemary, garlic powder, kosher salt, black pepper, and Greek seasoning in a small bowl.
  • Place the rack of lamb in a large resealable bag or shallow dish. Pour the marinade over the lamb and rub it in to coat on all sides. Seal the bag or cover the dish and refrigerate. Marinate the lamb for at least 2 hours, or for best results, overnight.
  • Preheat your pellet grill to 225°F.
  • Remove the lamb from the marinade, letting any excess drip off. Place the rack of lamb directly on the grill grates. Close the lid and smoke the lamb until it reaches your desired level of doneness. *(See the chart below in the notes).
  • Once the lamb reaches your desired internal temperature, remove it from the grill and let it rest for 10 minutes.
  • Slice the rack between the ribs into individual chops. Arrange on a platter and serve immediately with your favorite side dises.

Notes

  • Use a meat thermometer to check the internal temperature.
  • The USDA recommends a minimum temperature of 145°F for safe cooking.
 
*Lamb Internal Temperature Guide
  • Rare (bright red center) - 120-129°F
  • Medium Rare (bright red center, pink edges) - 130-134°F
  • Medium (pink center) - 135-144°F
  • Medium Well (slightly pink center) - 145-154°F
  • Well Done (very little pink) - 155-164°F and above

Nutrition

Calories: 688kcal | Carbohydrates: 2g | Protein: 25g | Fat: 64g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Cholesterol: 126mg | Sodium: 716mg | Potassium: 356mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 3mg
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