Marinated rack of lamb (chops work too)

Coat the bottom of a glass bowl with olive oil, then two lemons worth of juice. Minced garlic, one pinch of crushed rosemary and a hefty amount of pepper should be added next(enough pepper to nearly coat the surface of the oil) and a pinch of sea salt directly onto each chop. The lamb is then placed into the bowl, standing in only about 1/4" of the mixture. An hour later turn the meat.

Place them on The Grillery at medium heat - surface cranked high - near but not at the back of the grill.

If you have guests who don't like lamb bear in mind that steaks can only benefit from the juices that the lamb produces in abundance. Mixed with the drippings and spices your beef will be turned up a notch too(see the earlier rib steak recipe for preparation).

When really turning up the decadence - lamb, then beef basted with lamb.

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