Cherry-Smoked Rack of Lamb
This cherry wood–smoked rack of lamb is cooked whole for maximum juiciness, then sliced into chops and seared for a perfectly charred finish. Brushed with a warm fig jam glaze spiked with chipotle and balsamic, it delivers rich, smoky, and slightly sweet heat in every bite. Use the Smoke Bag for smoked meat without the smoker!
Yields: 2–3 servings
Prep time: 10–15 minutes
Cook time: 25–30 minutes (baking) + 10–15 minutes (searing) = 35–45 minutes total active cook time
Special equipment: Cherry wood smoking bag (oven-safe), sheet pan, grill or cast iron skillet
Ingredients
1 rack of lamb, 8–9 ribs
1–2 tsp BBQ seasoning or steak rub like Smoky Swine
1–2 tbsp olive oil
1–2 tsp chopped rosemary or thyme
1 cherry wood smoking bag, oven-safe
½ cup Sweet Heat Fig Jam, warmed, or your favorite fig glaze
Directions
Prep the Rack: Score the fat cap lightly in a crosshatch pattern. Rub all over with olive oil, seasoning, and herbs if using.
Smoke It Whole: Place the rack fat-side up in the cherry wood smoking bag. Seal the bag according to package instructions. Bake on a sheet pan at 375°F for 25–30 minutes, until internal temp hits 110°F.
Rest & Slice: Remove from oven, open the bag carefully, and let the lamb rest 5–10 minutes. Carry over will bring it to ~115°F. Slice into individual chops.
Sear & Glaze: Heat a grill or cast-iron skillet over high heat. Sear each chop for 2–3 minutes per side to develop a crust and char. Brush with warmed fig jam glaze while hot. Serve extra glaze on the side if desired.
Tips:
• For medium-rare, finish at 125–130°F internal after searing.
• Use thicker chops for easier searing without overcooking.
• Thin jam slightly with balsamic or water if needed for brushing.
