Although "Green Egg and Lamb" sounds like a Dr. Seuss book, it actually refers to using a Green Egg outdoor cooker to cook a rack of lamb. These cookers include features of both a backyard barbecue and a kamado-style chamber oven. The ceramic sides of the Green Egg hold heat for a more even cook than just grilling your lamb. Which spice mix or recipe you use to prepare your mutton is up to you -- but cooking it on a Green Egg remains the same.

Light your Green Egg and raise the temperature to 500 degrees.

Prepare your rack of lamb with spices, marinade or oil according to your recipe. If you wrap the exposed ends of bone in tinfoil, it prevents ingredients from crusting and burning onto them.

Set the rack of lamb on the rack of the Green Egg for 3 minutes, then flip. Cook for 3 minutes on the other side.

Close the lid of the Green Egg. Let the lamb cook for 5 more minutes.

Check the meat temperature by inserting a cooking thermometer. Place the tip at the center of the thickest piece of meet, without touching the bone. The meat is ready if it's at 140 to 145 degrees -- 150 if you prefer it well done.

Remove the rack of lamb while wearing the heat-resistant cooking gloves. Set it on a clean surface and lay a sheet of tinfoil over the top. Allow it to rest for 10 minutes. The carryover heat continues to cook the lamb until it's finished.