Stir the salt, pepper, thyme, rosemary, garlic, and olive oil into a paste. Rub the lamb all over with the paste, and rest in the refrigerator until it is time to grill. (If you have the

Set the grill up for indirect medium-low heat, about 300°F, and clean the grill grate. Charcoal: On my charcoal grill, I light half a chimney of charcoal (50 coals), wait for the coals to be mostly covered with gray ash. When the coals are ready, I pour them into my charcoal basket, pushed up against the side of the grill. (No charcoal basket? arrange the coals in a tight pile against the side of the grill, stacked 3 to 4 coals deep.) I put the rack on the grill and close the lid for five minutes to heat up the grate, then brush the grate clean. Gas: On a gas grill, light one or two of the burners and adjust the burners to get a 300°F internal temperature inside the grill.

Start on indirect heat, away from the fire, until it reaches 125°F: Put the rack of lamb on the grill grate over indirect heat, away from the fire. Close the lid, and position the air holes directly over the lamb to pull the heat towards it. Cook the lamb until it reaches 125°F internal temperature in the thickest part of the meat for medium doneness, about 30 minutes. (Aim for 105°F for rare, 115°F for medium-rare, 135°F for medium-well.)

Sear over direct heat to finish: Move the lamb to the direct heat side of the grill, directly over the fire. (On a gas grill, turn a couple of burners up to high, including the burner that’s been heating the grill. If you have a sear station, now is the time to use it.) Sear the lamb until it has a gorgeous brown crust, flipping and moving often to avoid flare-ups. Do this quickly - about four minutes total.

Rest, carve and serve: Remove the rack of lamb to a cutting board, and let it rest for ten minutes. Slice between the bones to make lamb "popsicles" and serve. Enjoy!