Buy the best lamb you can. If you have a good local butcher,we always suggest getting to know them. They will always help you with their knowledge or special cuts of meat.
Ask the butcher if they can French the rack. (Tidy the bones and tie the meat in sections). As per the photo.

Step 1. Open a Beer and repeat when necessary.

Step 2. Set up your barbecue at 250f for indirect cooking. If using a smoker, use a subtle smoking wood like peach wood.

Step 3. Create a few sides. I like roasted potatoes with garlic and thyme. Good homemade coleslaw with a red wine vinegarette.

Step 4. While you wait for the BBQ to come up to a stable temperature, apply The Lamb Rub with a good even coating.

Step 5. Place the lamb in the BBQ and cook until the internal meat temperature reaches 135f (for a med/rare) adjust to your own liking. Rest for 10 minutes.

Step 6. Adjust your BBQ to a high searing heat. You can grill directly over coal, sear on a hotplate or griddle. Build the colour on the lamb until you are happy. I spray with olive oil as I do this. Be mindful not to overcook the lamb.

Step 7. Slice and enjoy with friends and your favourite beverage.

Sidenote. Your friends won’t invite you to a barbecue at their house as you have just created a dish that will intimidate your nearest grill man/woman.