re: Rack of lamb? Help please

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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).

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This looks excellent but I would hit it with a butane torch after the smoke for a little char. I did one similar to this last Sunday and it was excellent.