Here is CampNoah at the this years CMCC and a pic of the lamb racks we were cooking. Here is what we did to them - VERY EASY you can pick up these racks at Costco or Kroger - They are Australian Frenched Lamb Racks Make sure you coals are smoken hot, take the racks out of the back and put fat side up, throw some kosher/sea salt across the fat (you need good coverage), then i used a low salt creole seasoning (Tonys Chachere, or Zatterans), again put a thick coating on - the hot fire will tend to burn a lot of it off. Flip after cooking for 4 or 5 mins and do the same to the other side. You will notice that when the fat side is down the fire will flare up (lamb fat is very pure and will ignite quickly) you need to do all you can to keep the bones from catching on fire - if they do they will break off and you dont have a handle to pick it up and eat it. Flip about 5 or 6 times to insure the fat is drawn through the meat and be sure to keep spicing it up. Cook time, depending on your fire, is about 15-20mins. DOnt over cook - you want it to be med rare. The last pic is my roof rack fix - i tore on of my Thule feet off on a tree.