We used a 1 lb rack of lamb to try out the Smoky Date Sauce from Not Ketchup. It was 1/8 of a cup of rosemary and garlic with about a 1/4 of olive oil. First added on salt and pepper then the garlic rosemary mixture. Smoked/BBQ for 15 min at 450 degrees then basted the rack with the smoky date sauce. About 7 minutes later the lamb was taken off and brought inside to cut up. http://www.notketchup.com/ google.com/+BrianMarlowSmokedReb https://twitter.com/SmokedReb http://smokedreb.blogspot.com/ https://www.facebook.com/SmokedRebBbq http://www.youtube.com/user/SmokedReb