This recipe, from Jean-Louis Palladin, is from Gourmet magazine and www.epicurious.com.
2 garlic cloves, 1 chopped and the other halved lengthwise
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1 bay leaf
1 medium onion, sliced
¾ cup dry red wine
½ cup olive oil
10 rosemary sprigs
1½ pound trimmed and frenched rack of lamb
In a bowl stir together chopped garlic, bay leaf, onion, wine and oil and pour into a large resealable plastic bag. Add 6 rosemary sprigs to marinade. Trim lamb of any fat. Transfer lamb to bag and seal, pressing out excess air. Marinate lamb at room temperature, turning bag occasionally, 30 minutes. Prepare grill and preheat oven to 400 degrees.
Remove lamb from bag, discarding marinade, and pat dry. Season lamb with salt and pepper and rub all over with cut sides of halved garlic. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals, turning it, until evenly browned (including ends), about five minutes.
Transfer lamb to shallow baking pan, meat side up, and top with remaining 4 rosemary sprigs. Roast lamb in middle of oven 15 minutes, or until a meat thermometer registers 130 degrees for medium rare. Transfer lamb to a cutting board and let stand 15 minutes.