Smoked Rack of Lamb with Balsamic Reduction

Smoked Rack of Lamb with Balsamic Reduction

Smoked Rack of Lamb with Balsamic Reduction

By: Andrea Alden

Easter is coming, signifying the beginning of grilling season – if you haven’t been using the ‘Q all winter that is. Traditionally, lamb is cooked for this holiday, but, instead of just throwing a leg onto the gas grill, it’s time to spice things up and blow a little smoke. Try this Smoked Rack of Lamb with Balsamic Reduction for a flavorful take on lamb. Whether you fire up a charcoal grill or use your Napoleon Cast Iron Charcoal Tray, you will love the subtle smoky flavor when paired with the earthiness of the lamb and sweetness of the balsamic reduction. 

Prep Time
15 Min
Cook Time
35 Min
Yield
4
Difficulty
Easy

Smoked Rack of Lamb with Balsamic Reduction

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Ingredients

Directions

Photos

Ingredients

2 racks

lamb, frenched, fat cap removed 

1 tbsp.

dried rosemary 

1 tbsp.

Himalayan pink salt

½ tbsp.

whole peppercorns

¼ cup

balsamic reduction

Seasonal veggies and your favorite sides for serving

Directions
  1. For a Charcoal BBQ, fire up a load of charcoal using a charcoal starter, pull out your favorite smoking wood chips or chunks. I used pecan because it was what I had on hand, however, red oak, cedar, or cherry will work nicely for this too. Once the charcoal is mostly ashed over and hot, pour it into one side of the charcoal grill, spreading out the hot coals a little, but ensuring that there are two distinct zones in the BBQ. Open the bottom vent to the first notch and close the top vent. Preheat the grill to around 250°F while you prep the lamb.
  2. For the Napoleon Cast Iron Charcoal Tray, remove the cooking grids and sear plates over at least two of the burners in your gas grill. Place the Cast Iron Charcoal Tray onto the exposed burners. Add charcoal to the tray and ignite the burners below the Cast Iron Charcoal tray, leaving them set to medium until the charcoal is lit. Add your selected wood chips to the smoker box section of the tray, or sprinkle them on the lit charcoal when you are ready to cook. Replace the cooking grids and preheat your grill to around 250°F.
  3. While the BBQ is preheating, grind the dried rosemary into a coarse powder, then add the Himalayan salt, and peppercorns, just breaking them apart a little. 
  4. Season the lamb thoroughly with the rosemary mixture. 
  5. Add wood chips to the charcoal and then place the lamb onto the grill smoking it using indirect heat for about 20 to 25 minutes, or until the Napoleon, Bluetooth Thermometer reads about 140°F. 
  6. Once it reaches 140°F (medium-rare) it’s time to heat things up. Open the bottom vent of your charcoal grill and lower the cooking grids, preheating the charcoal grill for 5 minutes. Move the lamb racks over top of the charcoal and sear on all sides until you are happy with the char. If you are using the gas grill, just place the lamb directly over the lit coals to sear, no preheating necessary.
  7. Once satisfied with the sear on your lamb, remove the racks from the grill to rest for at least 5 minutes before slicing, drizzling with balsamic reduction, and serving with your favorite side dishes, like roasted potatoes, and seasonal veggies. 


This recipe for Smoked Rack of Lamb with Balsamic Reduction was delicious. The smoke was light, unlike when you do a whole brisket or ribs. The seasoning brought out the earthy flavor of the lamb, while the balsamic added a sweet and tart note to the whole thing. When paired with your favorites, like roasted potatoes and asparagus, this is an easy to make, classy Easter feast for an intimate gathering. What are you grilling for Easter? Leave a comment, or some photos on your favorite social site using the hashtags #easterBBQrecipe and #napoleonGrills.

Happy Grilling!

Grind together the spices for this recipe

Grind together the spices for this recipe

Season them well, on all sides

Season them well, on all sides

Charcoal is ready for you to smoke.

Charcoal is ready for you to smoke. 

Get those lamb racks nice and smoky

Get those lamb racks nice and smoky

Don't forget to lower the cooking grids in your charcoal grill for the best sear

When they're medium-rare, it's time to sear. Don't forget to lower the cooking grids in your charcoal grill

After resting for five minutes, it's time to slice

After resting for five minutes, it's time to slice

Slice all of the lamb, you're going to want ALLL of it

Slice all of the lamb, you're going to want ALLL of it

Serve, drizzled with some balsamic reduction

Serve, drizzled with some balsamic reduction

You'll want to serve it with delicious side dishes too

You'll want to serve it with delicious side dishes too

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Grind together the spices for this recipe

Grind together the spices for this recipe

Season them well, on all sides

Season them well, on all sides

Charcoal is ready for you to smoke.

Charcoal is ready for you to smoke. 

Get those lamb racks nice and smoky

Get those lamb racks nice and smoky

Don't forget to lower the cooking grids in your charcoal grill for the best sear

When they're medium-rare, it's time to sear. Don't forget to lower the cooking grids in your charcoal grill

After resting for five minutes, it's time to slice

After resting for five minutes, it's time to slice

Slice all of the lamb, you're going to want ALLL of it

Slice all of the lamb, you're going to want ALLL of it

Serve, drizzled with some balsamic reduction

Serve, drizzled with some balsamic reduction

You'll want to serve it with delicious side dishes too

You'll want to serve it with delicious side dishes too

Accessories

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