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Smoked Rack of Lamb for Easter

Buttermilk-brined racks of lamb smoked to the author's preferred medium-rare finish, with fresh herb paste.
Cook Time 1 hour 15 minutes
Optional brining 2 hours
Servings 6 servings
Author Jeff Phillips

Ingredients

Lamb

  • 3 racks of lamb frenched; 2–3 racks as needed
  • 1 tablespoon extra virgin olive oil
  • ¼ cup Jeff's original rub

Optional Buttermilk Brine

  • ½ gallon buttermilk
  • ½ gallon water
  • 1 cup kosher or sea salt

Herb Paste

  • ¼ cup extra virgin olive oil
  • 3 garlic cloves pressed
  • 2 tablespoons fresh thyme chopped
  • 2 tablespoons fresh rosemary coarsely chopped
  • ¼ cup fresh basil chopped
  • ¼ cup fresh mint leaves chopped
  • ¼ teaspoon salt plus more to taste

Optional Spiced Baby Potatoes (4–6 Side Servings)

  • 1 lb small new potatoes unpeeled
  • 2 tablespoons vegetable oil
  • 1 garlic clove crushed
  • 1 teaspoon turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons black cumin seeds
  • 2 teaspoons sugar
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley optional
  • salt and pepper to taste

Instructions

Lamb

  • Remove the membrane from the bone side of the frenched racks.
  • For the optional brine, stir buttermilk, water and salt until dissolved. Cover the lamb with the cold brine and refrigerate for 2 hours. Drain and pat dry.
  • Prepare the smoker for 200–225°F, ideally about 210°F, using pecan, hickory, apple or a blend.
  • Lightly coat the lamb with olive oil and rub. Place bone side down on the grate.
  • Smoke about 75 minutes to the author's preferred 135°F pull temperature (the article describes a 135–140°F range). Rest 5 minutes, cut into chops and serve 3–4 chops per person.

Herb Paste

  • Combine the pressed garlic and chopped herbs in a small bowl or jar. Stir in olive oil and salt, adjusting salt to taste. Spoon over the lamb chops before serving.

Optional Potatoes

  • Boil the potatoes in salted water for about 5 minutes, then drain.
  • Heat oil in an oven-safe metal roasting pan on the stove. Cook garlic, turmeric, coriander and cumin seeds for about 1 minute, then toss in the potatoes.
  • Sprinkle with sugar, salt and pepper. Roast at 350°F for about 30 minutes, turning occasionally. Finish with chives and optional parsley.

Notes

Estimated main-dish yield: 6 servings from three 8-bone racks, allowing about 3–4 chops per person; two racks serve about 4. The potatoes make 4–6 side servings. The 135°F pull temperature preserves the author's medium-rare preference; it is not a claim that the meat has reached a conservative 145°F endpoint. Brining and the separately oven-roasted potatoes add time beyond the 75-minute lamb smoke.