Smoked Lamb Rib Rack with Mint Chimichurri

Method

1. Trim any very thick patches of hard fat from the lamb ribs, leaving a thin fat cap, and remove the thin membrane from the bone side the same way you would with pork ribs, using a knife to lift a corner and a paper towel to pull it free.
2. Mix the salt, pepper, cumin, coriander, garlic powder, and smoked paprika into a rub and coat the lamb ribs evenly on all sides.
3. Set your smoker or indirect-heat grill to a steady 250F and add fruit wood chunks; lamb pairs especially well with milder, sweeter smoke than the heavier hickory or oak used for beef.
4. Place the lamb ribs bone-side down and smoke undisturbed for 2 hours, keeping the lid closed to hold a consistent temperature.
5. While the ribs smoke, make the chimichurri by combining the mint, parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, and a pinch of salt in a bowl; let it sit at room temperature so the flavors meld while the meat cooks.
6. After 2 hours, wrap the lamb ribs loosely in foil and continue smoking for 1.5 to 2 hours, checking for tenderness starting at the 1.5 hour mark since lamb rib racks can be thinner than pork spare ribs and may finish faster.
7. Check for doneness with the bend test and an instant-read thermometer between the bones; lamb ribs are ready in the same 195-203F tender range as pork, where the meat pulls easily from the bone.
8. Unwrap and, if you like a bit more char and rendered fat, return the ribs to the smoker uncovered for 10-15 minutes.
9. Rest for 10 minutes, then slice between the bones into individual ribs and arrange on a platter.
10. Spoon the mint chimichurri generously over the warm lamb ribs just before serving, so the herbs stay bright and fresh rather than wilting from prolonged heat.