Smoked Lamb Rack


Smoked Lamb Rack

With pea & mint puree, roast potatoes, steamed asparagusand truss tomatoes.
Prep Time 1 hr 15 mins
Servings 6 people


  • 2 Full sized lamb racks - frenched & trimmed (Ask your butcher to do this for you,if you want the fat cap on let your butcher know)
  • 1 Hardcore Carnivore Camo Game and Lamb Seasoning

Pea & Mint Puree

  • 500g Frozen peas
  • 1 cup Mint leaves Roughly chopped
  • 1/4 cup Olive Oil
  • 1 Lemon

Roast Potatoes

  • 6 Large white washed potatoes Peeled and quartered
  • 2 tbsp Duck fat
  • 1 Sea Salt Flakes
  • 3-4 Stalks Rosemary

Steamed Asparagus

  • 3 Bunches of asparagus
  • 1 tsp Butter

Roast Tomatoes

  • 1 Truss baby tomatoes
  • 1 Sea Salt Flakes
  • 1 Olive Oil


Lamb Rack

  • Prepare the smoker to cook at 135C / 275F.
  • Add 2-3 medium sized smoking wood chunks once the smoker isup to temperature.
  • If the fat cap is removed trim away any excess silverskin on the lamb.
  • If the fat cap is on, using a sharp knife score the fat in acrosshatch pattern with the score marks approximately 1cm apart, scoring onlyhalfway into the layer of fat.
  • Apply Hardcore Carnivore Camo Game and Lamb Seasoning generously all over the meat and allow to rest for 10-15 minutes.
  • Wrap the exposed bones tightly in foil.
  • Place the lamb racks fat side up in the smoker (See Tips)
  • Cook the meat to an internal temperature of 50C / 122F, removefrom the smoker and cover the meat loosely with foil to rest.
  • Allow the meat to rest for 20 minutes.
  • Remove foil and slice the lamb rack to serve.

Pea & Mint Puree

  • Bring a large saucepan of salted water to the boil andblanch the peas for 3 minutes. drain in a colander.
  • Place the mint leaves and peas into a tall jug and blitzwith a stick blender, slowly adding olive oil and blend until smooth, about 2-3minutes.
  • Scoop the puree into a sieve and use the back of a spoonto gently push it through the sieve into a bowl to achieve a silky texture.
  • Season the puree with salt and a squeeze of fresh lemon juice, mix & serve with the lamb.

Roast Potatoes

  • Preheat the oven to 200C / 390F.
  • Place the potatoes in a saucepan of cold salted waterand bring to the boil.
  • Reduce the heat to a simmer and cook until just fork tender.
  • Drain in a colander and allow to rest for 5 minutes.
  • Add potatoes to a large mixing bowl with the duck fatand shake gently to rough up the edges and coat the potatoes in the duck fat.
  • Sprinkle with a generous amount of sea salt and add the rosemary.
  • Place in the oven and roast, turning twice, for 45minutes or until golden and crispy.
  • Sprinkle with sea salt to serve.

Steamed Asparagus

  • Trim the tougher ends off of the asparagus, leaving thespears about 8-10cm in length.
  • Set the asparagus over a steamer and steam for 5 to 10 minutes, until tender.
  • Remove from the heat and spoon over the butter,  allow to rest for 2-3 minutes before serving.

Truss Tomatoes

  • Settle the oven at 180C / 355F.
  • While the meat and potatoes are resting, line an oven proof dish with baking paper and place the tomatoes in the dish.
  • Liberally coat the tomatoes with olive oil and sprinkle with sea salt flakes.
  • Cook the tomatoes for approximately 15 minutes.
  • Remove from the oven and allow to rest for 5-10 minutes before serving.


  • Delicate flavoured smoking wood chunks pair very nicely with Lamb, try Cherry or Apple.
  • When applying the rub make sure you don’t miss the sides of the rack, and there’s no need to apply the rub on the underside of the bones - don’t rub what you aren’t going to eat.
  • Wrapping the bones in foil prevents them from burning while cooking, they will look fantastic when serving.
  • If using a pit barrel style cooker, insert a hook between bones two and three and hang the lamb racks over the coals with the thicker portion of meat closest to the coals.
  • As tempting as it is just let the lamb rest after removing it from the smoker to allow all the juices to be reabsorbed.
  • Slice from the  underside of the lamb to help navigate your way between the bones.
  • Store the puree in the fridge as soon as possible to keep a vibrant green colour. 

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