If you’re looking for a recipe that’ll impress every time, our Smoked Lamb Rack has got you covered! Indirect smoking keeps the lamb perfectly tender and juicy; no more dry, overcooked meat. A generous coating of Feedlot Grasslands Rub adds big flavour, and finishing it off with a warm drizzle of barbecue sauce? Next level.
Whether you’re firing up the smoker for a weekend cook-up or hosting a boozy backyard party, this signature Que Club recipe is easy to follow and seriously delicious. We’ll walk you through how to nail that perfect medium-rare or medium finish; because let’s be honest, nobody wants to mess up a beautiful rack of lamb!
Light your smoker and bring it up to 250-275 Fahrenheit
If the racks are quite dry give them a drizzle with some EVO to help the rub stick. Sprinkle the Feedlot Grasslands Rub over both sides of the racks, ensuring you have an even coating of rub all over.
Place lamb racks in your smoker and cook to an internal temperature of 55-57C for medium rare or 60C for medium (blushing). This should take approximately 45-60 minutes, but always cook to temp, not to time!
While the lamb is cooking, warm the sauce gently over medium-low heat.
When your lamb has reached desired doneness, drizzle with the warmed sauce, slice, serve and enjoy!
Recipe Note
These racks look spectacular with a drizzle of warm barbecue sauce poured over just before serving
