Step 1

Remove lamb from packaging. Rinse and pat dry. French the bones and remove any silver skin.

Step 2

Finely mince garlic clove and fresh rosemary leaves.

Step 3

Rub rack of lamb with oil and rub thoroughly with minced garlic and rosemary.

Step 4

Season all sides of the lamb with salt and pepper.

Step 5

Place rack of lamb bone side down directly on the grate in preheated smoker. Smoke lamb for approximately 30 minutes at 200°F - 225°F.

Step 6

Using a meat thermometer, closely monitor the internal temperature of the lamb and cook until the desired doneness. For medium-rare cook until internal temperature reaches 125°F. Remove from smoker and let rest for 5 minutes.

Step 7

If you wish to reverse sear the lamb after smoking it. Preheat cast iron pan in the oven at 500°F for at least 20 minutes. Remove lamb from the smoker at 115°F internal temperature.

Step 8

Set hot cast iron pan on grill and place the smoked lamb into it, searing all sides of the lamb for about 30 seconds each. Once all sides are seared and internal temperature reaches desired doneness, remove the lamb from pan and let rest for 5 minutes.