1/2 cup of olive oil
1 teaspoon black pepper
1 teaspoon salt
3 teaspoons fresh chopped rosemary
1. Blend the olive oil, pepper, salt, and rosemary. Brush the marinade on both sides of the rack of lamb and refrigerate for at least 2 hours.
2. Preheat an outdoor grill to medium high heat.
3. Grill rack of lamb indirectly (to avoid flare-ups) for 15 to 25 minutes; turning the meat is not necessary. Mike Bassett suggests the lamb to be served medium rare, 150 degrees Fahrenheit. Slice into chops.
4. Serve with Rosenblum Cellars 2004 Petite Sirah and enjoy!