Grilled Australian Rack of Lamb

We enjoyed this wonderful meat on Easter Sunday.   They came our tremendous!

• 1/3 cup olive oil
• 2 T fresh rosemary
• 3 T minced garlic
• 1 t salt
• 1/2 teaspoon black pepper
• 2 racks of lamb

Do NOT trim any fat from the lamb racks.

Remove the rack of lamb from its packaging.   Peel 3-4 layers of membranes off the lamb.  Cut into individual chops and set aside.

Place the oil, rosemary, garlic salt and pepper in the small bowl of a food.   Brush this mixture on both sides of the lamb chops, except the fat.

Preheat the grill to 400°. Grill the lamb for about seven minutes per side or until done to your liking.   This method should get cooked to medium-rare.