Smoked at 275-300°F until the internal meat probe hits 135°F (for medium rare). This should take about 45 min to 1 hour.

The lamb will cook before it starts to dry out so you don't need to baste or spritz your lamb during the cook. Take it out, then let it rest.

Then go ahead and brush your lamb liberally with oil and then apply rosemary seasoning. Make sure you cover the entire rack!

Turn your flames on high and sear the lamb with the fat side down first. It should be sitting on the hottest part of your grill for 5-10 minutes.

Then flip the rack fat side up and place it away from the heat source for the rest of the cook. Place a meat probe inside to check the temperature until medium rare, 135°F.

Let the meat rest for 20 minutes before slicing the chops.

Where to Buy Rack of Lamb?

Your local should butcher should sell racks of lamb.

It's a good idea to call your butcher a day or two before to ask them to reserve a rack for you. That's what I do or there's a high chance you'll miss out.