Kona
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Lamb

Kona Garlic-Herb Smoked Rack of Lamb

A tender rack of lamb with garlic, rosemary, a kiss of oak smoke and a hot finishing crust.

The cook

Kona Garlic-Herb Smoked Rack of Lamb fresh off the smoker

Wood

Oak

Heat

250°F → hot sear

Target

145°F + 3-minute rest

Also works with: Cherry

Shop this wood →

Prep

~15 minutes

Cook

~45–75 minutes depending on rack size

Serves

2–4

Ingredients

  • 1 frenched rack of lamb, about 1½–2 lb
  • 1 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 3 garlic cloves, finely minced
  • 1 tbsp chopped fresh rosemary
  • 1 tsp thyme leaves
  • 1 tsp kosher salt
  • ¾ tsp coarse black pepper
  • Zest of ½ lemon

Method

  1. Trim excess surface fat and silverskin.
  2. Combine oil, Dijon, garlic, rosemary, thyme, salt, pepper and lemon zest.
  3. Coat the meaty surface of the lamb.
  4. Preheat smoker to 250°F using Oak.
  5. Smoke until the center reaches approximately 135–140°F.
  6. Move to a very hot grill or cast-iron pan and sear briefly until the center reaches 145°F.
  7. Rest at least 3 minutes before slicing into chops.

Kona tip

Rack of lamb is tender already. Give it smoke, then stop. Do not cook it like a shoulder.

Fix my cook

Dry

Start the sear sooner next time.

Smoke too heavy

Switch to Cherry or shorten smoke exposure.

Kona adaptation informed by established smoked-rack-of-lamb technique; official lamb safety baseline follows USDA guidance.

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