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1. Trim the lamb, if necessary, and rub both sides
of the rack with olive oil. Sprinkle with rosemary and
pepper, rubbing them into the meatiest parts of the
racks.
2. Prepare a charcoal or gas grill. Lightly spray
the grill rack with vegetable oil cooking spray. The
coals should be moderately hot to hot.
3. Grill the racks, meat side down, for 4 or 5 minutes,
or until the temperature of the meatiest part reaches
100°F. Move the racks to the edge of the grill, away
from the hottest part of the fire, and cook, covered,
for 15 to 20 minutes longer, or until the temperature
reaches 140°F for rare meat. Remove the racks from
the grill and let them rest for five minutes before
cutting between the ribs into individual chops.
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