This magic and versatile unit is perfect for those quick smokes and grills. For this recipe we will be making use of the indirect cooking method. Open all vents, lighting the lump wood charcoal and wait till the ambient temperature reaches 130 degrees.
Place the rack of lamb on the grill, close the lid and manage the temperature to a steady 130 degrees.
Make use of either a cordless thermometer or an instant read thermometer and when the internal temperature of your lamb reaches 58 degrees, slide the grid over to direct heat and give the lamb a final quick sear over direct coals. Remove, rest and carve.
This lamb can either be paired with a nice green salad or couscous.