Note: Rack of lamb is a portion of the rib section of a lamb, usually containing 8 ribs. It can also be cut into chops, or served in one piece as a rack, or formed into a crown roast.
Wash lamb with cold water, then dry.
In a bowl, mix ingredients for marinade, coating lamb well. Place racks in glass dish and cover. Allow to marinate for 6 hours, or overnight in refrigerator.
Preheat grill to medium heat. When ready, place lamb on grill; cook to internal temperature for 140 degrees for medium rare. Let lamb set for 5 minutes, then cut into individual chops and arrange on platter with sauteed Swiss chard (recipe follows). Garnish with rosemary sprigs. Makes 6 servings. Enjoy!