Seasonal veggies and your favorite sides for serving
For a Charcoal BBQ, fire up a load of charcoal using a charcoal starter, pull out your favorite smoking wood chips or chunks. I used pecan because it was what I had on hand, however, red oak, cedar, or cherry will work nicely for this too. Once the charcoal is mostly ashed over and hot, pour it into one side of the charcoal grill, spreading out the hot coals a little, but ensuring that there are two distinct zones in the BBQ. Open the bottom vent to the first notch and close the top vent. Preheat the grill to around 250°F while you prep the lamb.
For the Napoleon Cast Iron Charcoal Tray, remove the cooking grids and sear plates over at least two of the burners in your gas grill. Place the Cast Iron Charcoal Tray onto the exposed burners. Add charcoal to the tray and ignite the burners below the Cast Iron Charcoal tray, leaving them set to medium until the charcoal is lit. Add your selected wood chips to the smoker box section of the tray, or sprinkle them on the lit charcoal when you are ready to cook. Replace the cooking grids and preheat your grill to around 250°F.
While the BBQ is preheating, grind the dried rosemary into a coarse powder, then add the Himalayan salt, and peppercorns, just breaking them apart a little.
Season the lamb thoroughly with the rosemary mixture.
Add wood chips to the charcoal and then place the lamb onto the grill smoking it using indirect heat for about 20 to 25 minutes, or until the Napoleon, Bluetooth Thermometer reads about 140°F.
Once it reaches 140°F (medium-rare) it’s time to heat things up. Open the bottom vent of your charcoal grill and lower the cooking grids, preheating the charcoal grill for 5 minutes. Move the lamb racks over top of the charcoal and sear on all sides until you are happy with the char. If you are using the gas grill, just place the lamb directly over the lit coals to sear, no preheating necessary.
Once satisfied with the sear on your lamb, remove the racks from the grill to rest for at least 5 minutes before slicing, drizzling with balsamic reduction, and serving with your favorite side dishes, like roasted potatoes, and seasonal veggies.