Trim silver skin and remove meat between bones.
Lightly season meat on all sides, avoiding bones.
Rest meat 10-15 minutes.
Sear racks in hot olive oil to create a nice crust on lamb.
Smoke at 250° approximately 25-30 minutes.
While racks of lamb smoke, make Raspberry Red Wine Reduction Sauce.
Midway through smoking, baste racks with herb butter (rosemary, thyme with butter).
When meat reaches internal temperature of 130°, remove from smoker and let rest 10-15 minutes.
Double cut racks and cover with raspberry red wine reduction sauce to serve.