Step 1

If your lamb bones came unfrenched remove the fat cap from the broad side of the lamb and the trim excess fat from in between and around the exposed boes using a boning knife.

Step 2

Mix the oil, garlic, rosemary, kosher salt, and pepper in a bowl.

Step 3

Coat each rack with the garlic mixture and then wrap in plastic wrap, place in an aluminum pan and marinate in the refrigerator for at least 2 hours, preferably overnight.

Step 4

Light the smoker or set up the grill for indirect cooking with a smoker box and preheat to 225° F.

Step 5

Add wood chips to the smoker tray, smoker box, or add a chunks to the firebox/charcoal.

Step 6

Once the smoker/grill is up to temperature and smoke is being produced, place the racks on the smoker. An easy way to do this is to position them with the bones facing upwards and interlaced, leaning against each other. Or, you can tie them into a crown roast shape using butcher's twine

Step 7

Insert a temperature probe into the thickest part of the middle of one rack to monitor the temperature

Step 8

Once the rack of lamb has reached an internal temperature of about 105°F, either open the vents, or turn up the temperature or burners as high as they will go.

Step 9

If using direct heat, sear the rack of lamb, about 2-3 minutes on each side until brown and sizzling. If turning up the indirect heat in a charcoal or electric smoker, cook at the highest possible temperature for 5-6 minutes or until outside is sizzling and internal temperature reads no higher than 125°F.

Step 10

Remove the lamb from the smoker/grill and place on a plate, uncovered, to rest for 5-10 minutes while you finish the sauce. Check that the internal temperature is no higher than 130°F for a perfect medium rare doneness.

Step 11

Slice the lamb with a meat slicing knife into double boned chops and serve roughly 2 chops per person.