Smoked Spring Rack Of Lamb



  • 2 Racks of Lamb


For the marinade

  • 1 Tbsp Olive Oil
  • 2 Cloves Garlic, crushed
  • 2 Tbsp Lemon juice
  • 3 Tbsp Honey
  • 1 Tsp dried Rosemary
  • 1 Tbsp fresh Parsley, minced
  • 2 Tbsp fresh Mint, minced
  • 2 Tbsp Kosher Salt
  • 1 Cup of Water
  • Bradley Flavour Bisquettes – Apple


  1. Combine ingredients together for marinade.
  2. Trim any meat from the beans if the racks weren’t already “frenched” and remove the membrane.
  3. Place lamb in a container and cover with marinade, place in fridge and allow to marinate overnight.
  4. The next day, preheat your Smoker to 93-107°C (200-225°F) with Bradley Apple Flavour Bisquettes.
  5. Remove lamb from marinade and rinse under cold water.
  6. Pat dry and spray or brush with a light coating of oil.
  7. Smoke for about an hour or until an internal temperature of 57°C (135°F) is reached for medium rare (less time for rare, and more if you prefer well done).
  8. Remove from smoker and let rest.
  9. Slice the rack and serve with your favourite spring time side dish!

Recipe by: Lena Clayton