Pit notes
Cook to temp. Pull the racks at 55–57°C for medium-rare or 60°C for medium, not by the clock.
French the racks. Ask your butcher to French them; they look far better on the plate.
Warm sauce finish. The Que Club tip: pour warm barbecue sauce over the racks just before serving.
Que Club Recipe · Lamb · Smoked
Signature Smoked Lamb Rack
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!
Ingredients
- 2 Lamb Racks (Ask your butcher to French them, they’ll look so much nicer)
- Feedlot Grasslands rub
- 1 tbsp EVOO (if required)
- ½ Cup Blues Hog Tennessee Red sauce
How to cook it
Light your smoker and bring it up to 120–135°C (250–275°F).
If the racks are quite dry give them a drizzle with some EVOO 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 55–57°C for medium rare or 60°C 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!
