Preheat your smoker to 120–130°C, using a mild wood like apple or cherry so the smoke complements the lamb rather than overpowering it.
Remove the lamb cutlets from the fridge and pat dry thoroughly with paper towel. This helps the seasoning stick and promotes better colour during the cook.
Season generously on both sides with White Magic, making sure to coat the meat evenly, including the edges.
Follow with an even, generous coating of Black Magic on both sides. This builds depth, bark, and that signature BBQ flavour.
Place the lamb cutlets directly onto the smoker grates. Smoke until the internal temperature reaches 65°C, checking with a probe thermometer for accuracy.
Remove from the smoker and rest for 2–3 minutes. This allows the juices to redistribute and keeps the lamb tender.
Slice if desired, serve immediately, and enjoy while hot
