I realize you are asking about smoking... But here is a pro tip for the rack of lamb you won't regret... Cut the chops off the frenched rack individually, rub them with a little olive oil and salt and pepper. I use a big green egg to cook them at about 450-500 degrees over an open flame on a cast iron grill setup. Depending on heat you'll cook each one in 3-5 minutes total, single flip for medium rare.

Make this Greek dressing and serve it with your lamb chops with asparagus and yellow potatoes. Have plenty of lemons, when you pull the lamb chops off the grill squeeze fresh lemon on them.

You won't regret the effort of doing this. I sometimes cook about 60-70 chops for family gatherings.