INGREDIENTS
- 1 tsp salt
- 2 tbsps. red wine vinegar
- 2 tbsps. lemon juice
- 1/3 cup olive oil
- 6 racks lamb
- 4 cloves garlic, crushed
- 1/4 cup Dijon mustard
- 3 tsps. fresh rosemary, chopped
- 2 tsps. sugar
METHOD
- Press the garlic into a small bowl, and mash to a paste with the salt. Stir in the mustard, vinegar, rosemary, lemon juice and sugar. Whisk in oil in a slow, steady stream.
- Divide the lamb racks between two heavy duty resealable Ziploc bags, and add half of the marinade to each. Refrigerate at least 6 hours, but preferably overnight.
- Preheat barbecue on HIGH. Reduce heat to MEDIUM and lightly brush the cooking grids with vegetable or olive oil. Place the lamb racks on the grill, fat side down for 4 minutes. Give the lamb a quarter turn on the same side (for perfect grill marks) and cook for another 4 minutes. Flip the lamb racks over to the bone side and cook for 8 minutes. Then stack the racks against each other with the meatiest part down, and the bones up away from the heat, and cook another 8 minutes. Let rest tented with foil for 5 minutes before carving into individual chops.
- Garnish with sprigs of fresh rosemary and serve.
