INGREDIENTS

1 tsp salt
2 tbsps red wine vinegar
2 tbsps lemon juice
1/3 cup olive oil
6 racks lamb
4 cloves garlic, crushed
1/4 cup dijon mustard
3 tsps fresh rosemary, chopped
2 tsps sugar

DIRECTIONS

1. Press the garlic into a small bowl, and mash to a paste with the salt. Stir in the mustard, vinegar, rosemary, lemon juice and sugar. Whisk in oil in a slow, steady stream.
2. Divide the lamb racks between two heavy duty resealable Ziploc bags, and add half of the marinade to each. Refrigerate at least 6 hours, but preferably overnight.
3. Preheat barbecue on HIGH. Reduce heat to MEDIUM and lightly brush the cooking grids with vegetable or olive oil. Place the lamb racks on the grill, fat side down for 4 minutes. Give the lamb a quarter turn on the same side (for perfect grill marks) and cook for another 4 minutes. Flip the lamb racks over to the bone side and cook for 8 minutes. Then stack the racks against each other with the meatiest part down, and the bones up away from the heat, and cook another 8 minutes. Let rest tented with foil for 5 minutes before carving into individual chops.
4. Garnish with sprigs of fresh rosemary and serve.