INGREDIENTS

2 racks of lamb
1⁄2 cup plain Greek yoghurt
1⁄4 cup cilantro leaves, chopped
1 shallot, minced
2 cloves garlic, minced
1 tablespoon kosher salt
1 tablespoon paprika
1⁄2 teaspoon cayenne pepper, or more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground cardamom
1 tablespoon ground cumin
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
juice and zest of one lime

DIRECTIONS

1. In a small mixing bowl, combine Greek yoghurt and remaining ingredients. Set the racks of lamb in a shallow glass dish, and paint
   generously on all sides with the mixture. Cover and refrigerate for 4-6 hours.
2. 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
   about 3 hours. Let rest 10 minutes before slicing.