Crown Roast Rack of Lamb

Prepare a simple wet rub by combining salt, pepper, fresh lemon zest, garlic, thyme, oregano, and Spanish olive oil. Apply the rub to the Crown Roast Rack of Lamb. Smoke the lamb at 225F until its internal temperature reaches 115F. Remove the lamb and let it rest while the smoker (Timberline) heats up to 500F. Finish cooking the lamb at 500F until it reaches an internal temperature of 140F. Tent the lamb with foil and rest for 15 minutes before serving.