Garlic and rosemary flavor this grilled rack of lamb. Serve it for dinner with rolls and a tossed salad.
Remove separable fat from racks of lamb. Brush all surfaces with cooking oil; sprinkle with salt and pepper. Rub with garlic; sprinkle with rosemary.
In a covered grill, arrange medium coals around a foil drip pan. Test for medium-low* heat above drip pan (not directly over coals). Place meat on rack above the drip pan. Close grill hood. Grill lamb meat for 30 to 35 minutes for medium rare (145 degree F) or 40 to 45 minutes for medium (160 degree F). Makes 6 servings.
To test for medium-low heat, you should be able to hold your hand over the drip pan at the height of the food for 5 seconds before you have to pull away.