Here’s my recipe for rack of lamb.
1 Rack of Lamb – frenched
2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
5 sprigs rosemary – minced
3 tablespoons olive oil
Oil first! Put oil all over the rack of lamb.
Sprinkle all the ingredients over the lamb. Rub it in.
Refrigerate for at least 4 hours.
Take meat out 30 minutes before cooking.
Heat grill to 450 degrees.
Place rack on grill. Bone side down.
Cook for 20 minutes.
Cook it for 9 minutes.
Take it out and let it rest for at least 5 minutes. Not more than 10.
Slice and serve.