Grilled rack of lamb with rosemary


3 lg cloves garlic, minced
3 tbsp light-tasting olive oil
3 tbsp dry red wine
1 tbsp dijon mustard
1 tbsp dried rosemary
1 1/2 tsp salt
Freshly ground pepper
3 lamb racks, about 2 lb each, trimmed of most visible fat

How to prepare

Combine garlic, olive oil, wine, mustard, rosemary, salt and pepper in sm dish Rub over surface of lamb, using fingers (wear rubber gloves to prevent garlic Fragrance on hands) let rest at room temperature 1/2 hour grill over moderately hot Coals, turning several times until cooked to desired doneness, roughly 17 minutes For med rare let meat rest 10 minutes tented with foil to serve, cut through ribs To slice meat, dividing each rack into 2 servings makes 6 servings

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