Go Back
–+ servings
woodfire smoked rack of lamb

Woodfire Smoked Rack of Lamb

This Woodfire Smoked Rack of Lamb uses a Wild Fork rosemary garlic rack cooked on the Ninja Woodfire. Smoked with pecan pellets and finished with a hot sear, it delivers tender, juicy lamb lollipops that are smoky, herby, and perfectly pink.
No ratings yet
Print Pin
Course: Main Course
Cuisine: American
Keyword: ninja woodfire
Prep Time: 5 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 3 People
Calories: 530kcal
Author: Dad
Cost: 30

Equipment

  • Ninja Woodfire Grill
  • Elevated Rack

Ingredients

  • 1.29 lb Wild Fork rosemary garlic French lamb rack pre-seasoned
  • Pecan pellets

Instructions

Prep the Lamb

  • Open the package of Wild Fork rosemary garlic French lamb rack. Weighs about 1.29 pounds.

Load the Woodfire

  • Fill the pellet hopper with pecan pellets. Shake side to side with the dad shake for even burn. Ensure the hopper is sealed flush. Set the Woodfire to SMOKER/190°F (88°C)/2 Hours. If you have the connected version place the probe in the thickest part of the lamb and set it to a thermometer cook, manual with a target temp of 135°F (57°C).

Smoke the Lamb

  • Place on elevated rack for all-around smoke. Smoke until it comes to an internal temperature of 135°F (57°C).

Sear the Lamb

  • Preheat flat top for 10 minutes. Press and roll lamb across surface until browned on all sides. Focus on color, not time.

Rest and Carve

  • Let lamb rest for 5–10 minutes. Carve into lollipops. Serve as is, or with sauce of your choice.

Video

Nutrition

Calories: 530kcal | Protein: 21g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 108mg | Sodium: 80mg | Potassium: 271mg | Calcium: 21mg | Iron: 2mg
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!