Rosemary Lamb

Preheat your Grill to 225°F.

Remove the membrane from the back side of the ribs. Drizzle olive oil over both sides of the ribs and sprinkle rosemary.

In a deep baking dish, mix the potatoes with butter.

Place the rack of ribs directly on the grates of your grill alongside the dish of potatoes. Smoke for 3 hours or until the internal temperature of the lamb reaches 145°F. During the last 20 minutes of smoking, add the asparagus to the potatoes to cook until tender.

Slice the lamb and serve with potatoes and asparagus.