A rack of lamb (enough for two generous servings), coated with "Wet Rub with Rosemary."

On the grill over a drip pan. The frenched rib bones are wrapped in foil to prevent charring.

After 10 minutes of roasting at 500 degrees F, the meat is turned, and a temperature probe inserted.

Cooked to an internal temperature of 140 degrees F, the meat is transfered to a cutting board to rest for 5 minutes.

Carved into individual chops, and ready to eat.