COOK IT.
01
In a small mixing bowl, combine Greek yoghurt and remaining ingredients. Set the racks of lamb in a shallow glass dish, and paint
02
generously on all sides with the mixture. Cover and refrigerate for 4-6 hours.
03
Meanwhile, light the Broil King® Keg and set the temperature to 200°F (94°C). Place the racks of lamb on the grids and smoke for
04
about 3 hours. Let rest 10 minutes before slicing.