Tried out rack of lamb last night. Turned out great, even the kids ate it.
Seasoned with S&P, then seared direct (just above coals) for 2-3 minutes at 500. Dropped temp to 400, added a good coating of herb de provence and put back on, indirect, for 20 minutes or so, until it was around 125. Super easy, and really delicious.
Any other interesting takes on rack of lamb i should try?