This dish is best prepared in a Kamado, or similar charcoal cooker, so that the meat can be lightly flavored with smoke. It can also be prepared successfully in the oven (albeit without smoke). Family rating 4.5, David's rating 4.5.

4-5 Pounds Rack Of Lamb (2 Racks)	Fruit Wood For Smoking
2 Recipes Wet Rub With Rosemary

If you are buying the lamb from a butcher, ask to have most of the chine bone removed, and the rack cracked between chops. If you buy packaged lamb from the grocery store, this has most likely already been done.

Brush wet rub evenly over meat. If the racks have been frenched (meat removed from the tips of the rib bones), wrap a layer of aluminum foil around the exposed bone to protect it from charring. There is no need to wrap foil around each rib bone individually; a single piece around all will do nicely. Let the meat marinate for 30-60 minutes.

Meanwhile, soak fruit wood (I prefer fig for this dish) in water in preparation for smoking. Build a fire with lump charcoal in the Kamado, and stabilize the temperature to 500 degrees F. When ready to cook, throw a few chunks of fruit wood on the fire, place a drip pan on the lower rack, and the lamb on the main grill over the drip pan. Roast for 10 minutes, then turn the meat over and insert a temperature probe. Cook to an internal temperature of 140 degrees F, approximately 10-15 minutes more.

Remove roast to a cutting board, and allow to rest for 5 minutes before carving into individual chops.