Smoked Rack of Lamb

Smoked Rack of Lamb on a Weber GA

This smoked rack of lamb is cooked low and slow on the Weber Go Anywhere for tender, perfectly blushing cutlets. Using a simple homemade herb rub, cherry wood, and steady indirect heat, this recipe is quick, reliable, and ideal for anyone wanting restaurant-quality lamb without the fuss.

A rack of lamb is a premium cut, usually around 450–600g (1–1.3 lb), with a line of bones exposed along the top. For smoking, it’s best to trim off most of the fat cap so the smoke can flavour the meat directly rather than melting into the fat.

Equipment Needed:
•    Weber GA
•    Instant-read thermometer
•    Trimming Knife
•    Charcoal Briquettes

Preparation:
Start by trimming the lamb rack. Remove most or all of the fat cap using a sharp knife. The goal is to expose the meat so it can take on smoke more effectively.
Make the rub by combining dried rosemary, dried oregano, garlic powder, onion powder, ground cumin, kosher salt, and lemon pepper. Apply a thin layer of olive oil as a binder, then season all sides of the lamb. For even coverage, shake the seasoning from about 30cm (12 inches) above the meat.

Let the lamb sit at room temperature while you set up the BBQ.

The Cook:
Set up the Weber GA for indirect cooking. Place lit Heat Beads briquettes on one side and a chunk of cherry wood on top. Aim for a cooking temperature of around 150°C (300°F).

Position the lamb rack opposite the coals, bones facing the heat to act as a natural shield. Insert a temperature probe into the thickest part of the meat.

For vent settings, open the bottom vent on the coal side to pull air in, and keep the lid vent above the lamb open to draw heat and smoke across the meat. This creates stable airflow and helps maintain consistent temperature.

Cook for approximately 1 hour, or until the lamb reaches an internal temperature of 55°C (131°F).

The Payoff:
Remove the lamb and rest it for around 20 minutes. Resting allows the internal temperature to rise slightly (to around 58–59°C / 136–138°F) and results in a juicier, more tender rack.
Slice into single cutlets and serve immediately. Expect a rosy pink centre and incredible smoky aroma.

Ingredients:
Lamb
•    1 lamb rack (approx. 500g / 1.1 lb)

Binder
•    1 tbsp olive oil

Lamb Rub (use “parts” to scale the batch)
•    1 part dried rosemary, ground
•    1 part dried oregano
•    1 part garlic powder
•    1 part onion powder
•    1 part ground cumin
•    3 parts kosher salt
•    2 parts lemon pepper

Recipe Steps:
1    Trim the rack: Remove most of the fat cap to expose the meat.
2    Make the rub: Combine rosemary, oregano, garlic powder, onion powder, cumin, kosher salt, and lemon pepper.
3    Season: Apply olive oil, then coat the lamb evenly with the rub.
4    Set up the BBQ: Arrange briquettes on one side of the Weber GA for indirect cooking. Add a chunk of cherry wood.
5    Preheat: Allow the BBQ to reach 150°C (300°F).
6    Place the lamb: Position opposite the coals with bones facing the heat. Insert a temperature probe.
7    Adjust vents: Bottom vent fully open on the coal side, lid vent open above the lamb.
8    Cook: Smoke the rack until it reaches an internal temperature of 55°C (131°F). Expect around 1 hour.
9    Rest: Remove, wrap loosely or place in a warm container, and rest for 20 minutes.
10    Slice & serve: Cut into cutlets and enjoy immediately.

Recipe Info:
•    Prep Time: 10 minutes
•    Cook Time: ~1 hour + 20 minutes resting
•    Serves: 2–3
•    Effort: Easy
•    Course: Main
•    Cuisine: Australian
•    Hydration: 3 beers (optional… but recommended)

Tips & Variations:
Use fresh herbs if available Swap dried rosemary and oregano for fresh — just chop finely and double the amount.
Try different wood flavours Cherry is mild and sweet, but apple, pecan, or peach will also complement lamb beautifully.
Add heat to the rub Mix in crushed chilli flakes or cayenne if you prefer a spicier crust.
Swap the BBQ This recipe works on any charcoal grill or smoker set to 150°C (300°F). Just maintain indirect heat and good airflow.
Don’t skip the rest Resting is especially important for Lamb. It improves tenderness more than almost any other step.

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