Trim off excess fat and silver skin from the rack of lamb.
Combine the herb paste ingredients together in a food processor and pulse. Apply paste liberally to the lamb. You can do this up to 24 hours prior. If you season early, wrap the lamb in plastic wrap and store in the refrigerator until ready to smoke.
Smoked Lamb Chops
Prepare your smoker to 225 degrees using a fruit wood like apple or cherry.
Place rack of lamb on the smoker for 45 minutes to an hour, or until the internal temperature of the rack of lamb reads 120 degrees on an instant read thermometer. Then remove and prep your grill/smoker for direct heat.
Sear the lamb 2 minutes per side for your crust. Look for an internal temperature of 125 for medium-rare, and 145 for medium-well.
Let it rest for 10 minutes, then slice into individual lollipops and serve.
Serve individually as a finger food or appetizer.If serving as a main dish we love it over veggies or a root vegetable puree.