Rack of lamb smothered in Dijon mustard and herbs then smoked. Lamb is wonderful to serve on Christmas and Easter, but please don't wait until a holiday to make this - it's SO GOOD!
Brush all sides of the rack of lamb with Dijon mustard and season generously with sea salt.
Sprinkle with Italian seasoning, rosemary, and freshly cracked black pepper.
Transfer to the preheated smoker and cook for 30-40 minutes. (Alternatively, you can cook on the grill or in a skillet over medium-high heat, flipping every 5 minutes or so, until an internal temp of 125-130°F is reached.)
Remove from the smoker and let rest for 10-15 minutes before slicing and serving.
