Grilled Rack of Lamb

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2 racks of free range rack of lamb
1/2 cup extra virgin olive oil
1 tbs raw honey
several spring fresh mint or rosemary (depending on taste preference)
sea salt and freshly ground black pepper to taste.

Mix together evoo, honey, herbs and sea salt and pepper. Put lamb racks in a large ziploc bag and pour marinade over it and allow to marinate for several hours. Prepare grill. Throw the racks on your grill over the coals with direct high heat. Sear briefly, to get a bit of a brown crust but take care not to burn. when one side is seared, flip and sear the other. Once seared on all sides, move the racks away from direct heat so that it is not over the hot coals. You can baste with additional marinade to help keep it moist and to help develop a nice crusty surface. Cover with your grill lid and let cook on indirect heat for 15 to 20 minutes or until your desired doneness.

Let sit about 10 minutes before slicing chops. Serve with a fresh green salad or vegetables for a delicious dinner.
Serves: 4 to 8