re: Rack of lamb? Help please

I have cooked many on the Weber kettle. I trim the lamb of excess silverskin and rub with S&P and some granulated garlic.

Set grill for two-zone cooking. I use fire bricks to block off about 1/3 of the space for my fire. Light a chimney of charcoal and, when ready, pour behind the bricks. Add a chunk or two of cherry wood for some mild smoke flavor and color.

Put the lamb on the cool side. Pull when it hits about 125 or however you like it. You can cook it direct at the end to crisp it up if needed, but mine seldom need that.

Let it rest a bit. Slice into chops. By cooking indirect, it will have a nice pink color from edge to edge and stay tender.

Serve with tzatziki sauce and Greek potatoes (simmered in lemon juice and chicken stock).