2 ounces of freshly squeezed lemon juice
1 teaspoon each of kosher salt and freshly ground black pepper
1 tablespoon of fresh rosemary chopped
2 6- to 8-rib racks of lamb
COMBINE the first six ingredients and whisk into a marinade.
PLACE marinade and racks of lamb in a gallon-size plastic baggie or dish and cover for up to four hours.
LIGHT a charcoal or gas grill and roast the racks covered using indirect heat.
GRILL for about 20 minutes (for medium rare) and allow to stand for 15 minutes.
SLICE the racks into single or double ribs and serve.
SERVE with a side dish of ratatouille, vegetable couscous or pasta in a pesto sauce.
For the perfect wine accompaniments, I suggest full-bodied reds such as zinfandel or grenache. Try Ridge, Falcor, Edmeades or Easton zinfandel or Las Rocas, Borsao Tres Picos or Evodia grenache (garnacha). These wines are all priced under $20 a bottle.
For more on the art and craft of wine, visit John Brown's Vines&Vittles blog at thegazz.com.