Easter Rack of Lamb

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Fire Starter
Original poster
Nov 4, 2013
Northern New Jersey
Took over making the lamb for Easter this year and wanted to do something a little different.  Packed my little Brinkmann Electric Smoker in the car and brought it with to the in-laws for the holiday.

Bought two racks of lamb and did one with a red wine and rosemary marinade and the other with a moroccan style rub:

Red wine - rosemary marinade:

1 cup cabernet

2 tablespoons of dijon

1/4 cup fresh rosemary

5 garlic cloves minced

Sea Salt & Black Pepper to taste

Moroccan Rub

1 teaspoon cumin

1 teaspoon curry powder

1 teaspoon sea salt

1/2 teaspoon pepper

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper

1/2 teaspoon nutmeg

Didn't get an after picture because they went too fast.  Both were a hit, I personally liked the moroccan rub, but everyone loved the wine and rosemary.

Put them on the smoker at 225 for about 2 hours using cherry wood.  Finished them off on the grill at a high heat for a minute on each side to get a little bit of a crisp.

I think I started a new tradition!

Nice looking racks man! 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads