We have roots in the Rutland area, not just branches.

Smoked Rack of Lamb with Rosemary, Garlic, and Smoked Paprika

by Judy Taranovich
May 20, 2016


  • 2 racks of Lamb about 11/2 lbs each. Ask your butcher to French them for you. Or, with a sharp boning knife remove the fatty meat in between the bones, and scrape them clean as they are in the photo.
  • 2 large handfuls of wood chips soaked, cherry, hickory, oak or mesquite you can mix them.
  • Paste
  • 3 tablespoons virgin olive oil
  • 1 tablespoons fine chopped rosemary
  • 2 tablespoons chopped garlic
  • 1 teaspoon smoked paprika
  • 2 tablespoons’ Dijon mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons course cracked pepper


  1. Mix the paste together
  2. Slice 4 cuts into the fat of the rack about 1/4 inch deep. Rub the paste into the rack getting it into the slices you made in the meat and let it rest at room temperature for at least a half hour. Wrap the bones in foil to keep them from burning.
  3. Prepare a 2 zone fire one for medium heat the other indirect heat. Simply pour you coals onto one side of the cleaned grates and leave a small part without the coals for indirect heat. Heat the charcoal until it turns white and you are getting the desired heat. Drain the wood chops and place them on the coals and when they begin to smoke sear the Lamb fat side down on the direct heat for about 5-6 minutes turning as necessary to get an even browning on the lamb. Move the lamb bone side down to the indirect heat close the lid, open the vents and let it smoke for about 10-15 minutes for medium rare.
  4. Remove from the grill cover-loosely with foil and let it rest for 5 minutes.

Eat well!

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