Also, we’ll be smoking and presenting these with the rack intact, instead of cutting down to single or 4-rib cuts. The rack bones have not been cut down but instead have been Frenched for presentation. These differ slightly from our smoked lamb ribs recipe in the way that the lamb is prepared and served. The protein-rich meat looks incredible served on the rack and can serve as the centerpiece for your barbecue dinner platter before you carve it into single chops for your guests. It can be an expensive meat cut, but the results are well worth the cost. When lamb rack is smoked over low heat the bones release collagen and marrow into the meat, tenderizing and flavoring it. Most butchers sell them as a single side or 8 rib chops, or a double rack of 16 ribs, which is both sides of the rib section. Rack of lamb is a meat cut comprising the animal’s main rib section.
#GRILLED LAMB RACK HOW TO#
From meat preparation to smoking woods, here’s how to smoke rack of lamb from scratch. Serve up the perfect rib platter with our smoke lamb rack recipe. Lamb’s tough texture is broken down by cooking at low temperatures, while our dry rub seasoning blend helps balance out its strong gamey flavor. There’s no better way to enjoy lamb rack than fresh off the smoker or grill. Requiring only minimal preparation and just one hour on the smoker, this dinner classic can feed everyone when you’re short on time. Smoked rack of lamb is a quick and easy way to enjoy one of the best lamb cuts for barbecue.
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