Wildwood Cooking from the Source in the Pacific Northwest by Cory Schreibera, a wonderful cookbook Alexandra gave me for Christmas 2005. Although the recipe gives a grill option for chops, based on experience I strongly suggest you not use a grill for rack of lamb. While the grill works for chops, the combination of fat and bone on the rack of lamb makes it cook too fast and hot and results in a very charred exterior.
6 cloves garlic, minced
2 T coarsely chopped fresh sage
2 T olive oil
2 t coarsely ground black pepper
Rub the marinade on:
4 lamb chops, about 3” thick (5 oz) [or rack of lamb (3 ribs/person)]
Cover and refrigerate for 2 to 24 hours. Remove chops from refrigerator 1 hour before cooking to allow them to come to room temperature.
To cook chops: Preheat broiler or gas grill, or light a fire in a charcoal grill [if you do this though be sure most all fat has been trimmed off chops or fire will flare and burn chops; not advised for rack of lamb – see above]. Broil or grill chops for 4-5 minutes on each side for medium rare.
[To cook rack of lamb: Preheat oven to 400 degrees F. Cook lamb for approximately 20 minutes for rare (135 degrees F), 25 minutes for medium rare (140 degrees F). Use oven thermometer and if not automatic, check temperature 5 minutes before done time. I set thermometer for 130 degrees F. When thermometer registers 130 degrees F, I remove lamb from oven and check temperature in several places. If lamb is consistently 130 degrees F or above, I let it sit 5 minutes then slice chops apart and serve. Lamb will be rare.]
Pinot Noir-Braised Onions.