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Smoked Rack Of Lamb


Try this recipe for Christmas! Pitmaster Shane Draper shows us a new mouthwatering holiday favorite, Rack of Lamb! This isn’t your typical ham or turkey holiday dinner. Step it up and show that sometimes the meal can be better than the presents.


  • 4 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 1 tsp. thyme
  • 1 tsp. basil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 lemon


  • ¼ cup Dijon mustard
  • ¼ cup dry red wine
  • 2 tbsp. soy sauce
  • 2 tbsp. Worcestershire sauce


At least twelve hours before the meal, prep and marinade the rack of lamb. In a gallon zip lock bag, combine marinade ingredients. Once ingredients are mixed, trim silver skin from lamb racks. Place trimmed racks into the gallon bag with marinade and refrigerate for 8-12 hours.

After 12 hours, heat your Grilla or Silverbac to 300 degrees. While preheating, combine glaze ingredients in a mixing bowl.

Once the grill is preheated and the glaze is mixed, place the rack of lamb directly on the grill. Let racks cook for fifteen minutes, then apply first baste of glaze and flip. After the first baste, apply glaze to lamb every thirty minutes. Cook for 45 minutes to an hour and 15 minutes, or until internal temperature of lamb reaches between 135 and 145 degrees. Before calling it done, make sure to check the internal temperature as times can vary slightly.  Once done, remove from grill and let sit 5-10 minutes before serving. Once rested, cut up and enjoy!

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Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410