Deck Dad BBQ - Favorite Lamb Recipes

Lamb is an often overlooked meat in the BBQ world (in my opinion). There are a lot of complex flavors that go along well with lamb and you guessed it, smoking lamb gives it a great taste with a non-traditional spin. This is a fast smoke when compared to larger cuts, so smoked rack of lamb doesn't require a whole day set aside which is nice. Clocking in a a little over an hour prep and smoke till these racks are ready to eat, that makes this recipe one of the fastest to prepare. 

Start by removing the racks from any packaging and let them acclimate to the temp outside the fridge for a bit while you get your smoker ready. I set up my smoker for 225-250 degrees with lump charcoal and hickory wood chunks to give it a blast of smoke flavor since this is such a quick smoke and a smaller cut. 

Next get your dry rub ready, I used a savory rub I created that is pretty basic but with some smoked paprika and oregano gives a great flavor with the lamb. Sprinkle some olive oil over the rack and coat it then generously spread the dry rub on all sides of the lamb. 

Place the lamb on the smoker grill grate over indirect heat fat side down and if you have them, insert your meat thermometer probe into the thickest part of the meat. Close the lid and let the smoke do its thing. For me, I am shooting for 135 degrees internal temp (medium rare), 145 would give you medium, and 155 plus would give you closer to well. I am going to make a strong plea that you keep it on the less well side for this type of meat as the hotter you get the less tender this cut will be. But ultimately its your lamb.

Once your racks hit the 135 internal mark (if you are me) pull them off and switch them to another grill or skillet that you have ready to go on higher heat (400 plus) and quickly sear all sides of the rack using a heat safe glove or tongs. This will give you a great sear on the outside after absorbing all the great smoke flavors. 

Let you rack rest for 15-20 minutes, and slice into individual bone cuts to create an impressive lollypop like presentation and an easy way to grab them and eat. I like to drizzle some sauce over them like a chimichurri at the end. Enjoy!   

• 1 Rack of lamb
• 2 Tablespoons Savory Dry Rub 
• 1 Teaspoon olive oil

With three daughters, it is sometimes a chore to find meals that everyone can agree on. Don’t get me wrong they all like to eat a lot of different foods, but there are many times that at least one person is not getting their favorite meal. Lamb chops are one protein that everyone in our house can agree on! To me, lemon pepper is as equally a universal seasoning for lamb as salt and pepper are for beef! 

Take out your lamb chops, pat them good and dry and place them on a tray to acclimate to the temperature outside of the fridge. When ready, drizzle with olive oil rub on all sides, then add a hearty sprinkle of your favorite lemon pepper seasoning blend coating the outside of the chops. 

In a cast iron skillet add a little olive oil to coat the bottom, and warm it up over medium heat. Add in your chops and sear them on both sides for about 2 minutes each. Then monitor and flip them more frequently until they reach 130 degrees internal temp with a meat thermometer. Melt a little butter over them in the skillet. Remove them from the skillet and let rest for about 10 minutes before serving. This should give you a beautiful medium rare pork chop. Serve with some roasted potatoes and salad and you will not be disappointed!

• 6-8 lamb chops
• 2 Tablespoons olive oil 
• 2 Tablespoons Lemon Pepper Seasoning
• 1/8 cup salted butter

Unlike the more petite lamb cuts like rack of lamb and lamb chops, leg of lamb is a large and hearty cut that lends itself well to smoking like a pork shoulder or roast. We like to smoke it and put out a whole make-your-own Gyro spread. But it is also great on its own!

As with most large cuts of meat start by patting dry and trimming any extra fat or loose pieces that won’t cook evenly. Often you will find this cut already tied with butchers twine depending on how it is prepared, but if not, I highly recommend tying it into an even roast shape for more consistent cooking.

Drizzle some olive oil on the roast and season liberally with your favorite Mediterranean style rub. If you don’t have one, I recommend Lemon Pepper (Spiva Cooking has a great one) or a simple blend of salt, pepper, garlic, onion, and oregano. 

Out at the smoker, prepare your set up for indirect heat. Add some wood chunks to charcoal if you aren’t cooking with wood ( I like apple or cherry for this cook). Once the cook chamber has reached 250-300 degrees, place your leg of lamb on the smoker. As will all cooks, the weight of the meat and ambient temp of the cooker will dictate how long it will take to cook. With the help of a meat probe thermometer placed in the meat, I recommend pulling the roast around 130-135 internal and allow it to rest for 10-15 minutes with carryover cooking taking you to right where you need to be for a delicious medium rare-medium finish.

Slice thin and serve with thick pitas, red onion, cucumbers, olives and feta cheese. My wife makes a delicious tzatziki sauce, but she doesn’t share that one with me… 

• 6-8 lbs Leg of Lamb
• 1 Tablespoons olive oil 
• 2 Tablespoons Lemon Pepper Seasoning or Mediterranean Seasoning