Directions

1. Preheat your smoker, barbecue, or oven to 100°C (212°F).
2. In a bowl, mix the garam masala, fennel powder, ground coriander seeds, mustard powder, and cooking salt.
3. Rub the lamb racks with olive oil, then coat them evenly with the spice mix.
4. Place the lamb racks bone-side down on your cooking surface. Cook until the internal temperature reaches your preferred level: 48°C (118°F) for medium-rare or up to 60°C (140°F) for medium/medium well. Cooking time varies from 50 to 120 minutes depending on the heat of your smoker, how well you manage the fire, and the size of the racks.
5. Once cooked, remove the racks from the smoker and let them rest for 15 minutes.
6. While the lamb rests, preheat a flat plate on the grill or a cast iron pan until very hot.
7. Sear the lamb racks well on all sides for a beautifully caramelised crust.
8. Slice and serve with some raita