Crown Roast Rack of Lamb with Herb Rub

Prepare the wet rub by combining 2 tsp salt, 1/2 tsp pepper, 2 tbsp fresh lemon zest, 2 tbsp minced garlic, 3 tbsp fresh thyme, 3 tbsp oregano, and 3/4 cup Spanish olive oil. Slather this wet rub all over the Crown Roast Rack of Lamb. Smoke the lamb at 225°F until its internal temperature reaches 115°F. Remove the lamb and let it rest while the grill (e.g., Timberline) heats up to 500°F. Finish cooking the lamb at 500°F until it reaches an internal temperature of 140°F. Tent the lamb with foil and let it rest for 15 minutes before slicing and serving.