Rack of lamb (smoked + seared)

lamb rack · verified system recipe · Elegant dinner-party cook

Pit temp
225°F
Pull at
130°F
Total time
~1.1 hr

Phase timeline

50m
8m
8m
Slow smoke (fat-cap up)SearResttotal: 1h 6m

Step-by-step

  1. 1. Slow smoke (fat-cap up)

    → 115°F · ~50 min

    225°F pit, cherry. Score the fat cap. Pull at 115°F for medium-rare after sear.

  2. 2. Sear

    → 130°F · ~8 min

    Direct heat or cast iron. Get a hard crust on the fat cap.

  3. 3. Rest

    ~8 min

    Loose tent. Carve between the bones into individual chops.

Rub
Salt + garlic + rosemary + olive oil paste
Wrap method
none
Rest method
tent_loose
Minimum rest
8 min

📐 Scale for guests

Target weight
1.6 lb
0.4 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
0h 58m
+ 8m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

🎯 Adjusted for your pit

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