Washed the rack and carved most of the fat and silver skin off.
Made a paste of: 3 cloves fresh garlic minced, 2 TBS fresh rosemary minced, 2 TBS Montreal Steak Seasoning and Johnny's Garlic Spread Seasoning mixed 50/50, 1 TBS+/- EVOO, 1 TBS+/- white wine then smeared the rack with the paste and put it into a foodsaver bag and sealed to marinate 24 hours but ended up more like 43 hours.
The rack went on the MAK at 235* until it reached IT of 110* then it went into the warming tray. Cranked up the setpoint to high until it reached approx 400* then put the rack back on over the FlameZone to get a little crust on it until it reached an IT of 140*. Tented it for 20 mins then sliced.
Wow, I gotta do more lamb!!!!!! Fork tender, juicy and infused with fresh garlic, rosemary, white wine and a tender touch of hickory and cherry woods! It was incredible!!
Next time: Wait for the FlameZone temp to get to 450-500 before adding the crust to get a deeper carmelization.