Smoked Rack of Lamb on the Big Green Egg

This recipe is simple and quick, lamb can intimidate some people and is a protein that is usually reserved for around holidays. We used our Big Green Egg for this cook and used both the direct and indirect method of cooking. Using only a couple of ingredients these racks of lamb turned out great!

• 2 Frenched Racks of Lamb
• 1/4 Cup of Olive Oil
• ¼ Cup of Spiceology Greek Freak Seasoning (you can certainly use your favorite) https://amzn.to/2LhCCiM

We started our BGE and set it up for direct cooking at 350 degrees, we used pecan wood chunks for the smoke.
While the BGE is coming up to temp, remove any fat and silver skin from your lamb racks.
Coat both sides of the racks with the olive oil.
I then applied my seasoning using a liberal amount on both sides of the lamb racks. I placed the racks on the Egg meat side down for 5 minutes and then turned them a quarter turn for a couple more minutes. I repeated the step on the other side.
I then removed the lamb and set the Big Green Egg up for indirect cooking.
I placed the lamb back on the Egg in the center interlocking the racks with the meat side done.
You want to finish cooking until the lamb reaches 135-145 degrees depending on your desired doneness.
Remove from the BGE and rest for 15 mins and enjoy!

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