New Zealand Rack of Lamb

Tonight we featured one of the most popular meats of New Zealand, lamb.  We decided on cooking a traditional Rack of Lamb.  We served the dish with roasted potatoes and carrots and steamed broccoli. It was a hearty meal which was quite nice tonight as it was a particularly Autumn feeling day today.

 Rack of Lamb
(makes 2 servings)
1/2 pound Rack of Lamb (french cut)
Three Sprigs of Fresh Rosemary
1/4 Tsp. Salt
1/4 Tsp. Pepper
3 Tbsp.  Extra Virgin Olive Oil
1 Large Clove of Garlic
4 Tbsp. Quality White Wine

Blend Rosemary, Salt, Pepper, Olive Oil, Garlic and Wine together. Pour marinade over rack of lamb. Marinate in the refrigerator for 2 hours. Preheat BBQ to 500 degrees Fahrenheit, as well preheat oven to 350 degrees Fahrenheit.  Sear Lamb for 4 minutes on each side on the BBQ.  Place Lamb on pumice oven pan with parboiled baby potatoes and carrots and finish cooking in the preheated oven for 20 minute (adjust time for preferred level of cook, we cooked the Lamb to Medium).