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Smoked Rack Of Lamb

A rack of lamb turns an ordinary dinner into an event, and it is fast. Gentle smoke, a herb crust, and a hard sear on the frenched rack. Set your time below.

How long to smoke a rack of lamb

At 225°F, a rack runs about an hour to a medium-rare pull (around 130°F), then a quick sear for crust. Hot and fast at 325°F is quicker. It is a doneness cut, so the thermometer is the answer, not the clock.

Herb crust and reverse sear

Coat with a Dijon-and-herb crust (rosemary, thyme, garlic, breadcrumbs), smoke to just under target, then sear the fat side hard. Frenched bones make it a showpiece on the plate.

Rack of lamb on a pellet grill

225°F with oak or pecan, pull at medium-rare, sear, and rest. Slice between the bones into chops to serve.

FAQ

What temp is rack of lamb done? Medium-rare around 130°F is ideal; 140°F for medium. Do not overcook lean lamb.

How long does a rack of lamb take? About an hour at 225°F plus a sear. The calculator plans it.

Do you sear a rack of lamb? Yes, a reverse sear after the smoke gives the crust while keeping the center evenly pink.

🔥 Rack of Lamb at a glance
Pit temps: Slow and Low 225°F / 107°C · Hot and Fast 325°F / 163°C
Time rule of thumb: Classic (Slow and Low): ~1.3 h · Classic (Hot and Fast): ~0.8 h
Rest: 15 min recommended
Best woods: Oak, Cherry, Apple

Times & temperatures

Style Method Pit temp Approx time Pull / done temp
Classic Slow and Low 225°F / 107°C varies Rare 120°F · Medium-Rare 130°F · Medium 140°F · Medium-Well 150°F · Well 160°F
Classic Hot and Fast 325°F / 163°C varies Rare 120°F · Medium-Rare 130°F · Medium 140°F · Medium-Well 150°F · Well 160°F

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The MeatSmokingCalculator will help you plan the timeline for any meal.

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