Man - My wife brought home one of the Australian little lamb rack's from Costco last night - 8 ribs or so all in one rack already shrink wrapped with the french cut for about $12.
Rinsed and pat dry. Marinated in a big ziplock with olive oil and 3 sprigs of rosemary.
Heated up the grill. Browned it on all sides for 5-7 minutes at Med High
Turned the grill down to Med and wrapped the bugger in foil with the rosemary and little bit of oil.
Flipped it several times and slow cooked inside the foil for 20 minutes or so - until the thermometer hit 150F in the center of the meat.
After a short rest we cut it up and 4 of us had some of the tastiest lamb I've ever had.
