Ingredients
1 bay leaf
1 medium onion sliced
1 garlic clove cut longwise and 1 clove minced
.75cup red wine
.5 cup olive oil
10 rosemary sprigs
1.5 lb rack of lamb trimmed of fat and frenched.
Preparation
stir together chopped garlic, bay leaf, onion, wine and oil. Pour into plastic bag. Add 6 rosemary sprigs to marinade. Trim lamb and transfer lamb to plastic bag with marinade. Press air out of bag and marinate at room temperature for 30 minutes. Season rack with s&p and rub meat all over with cut garlic clove. Grill rack on oiled rack turning until brown. Roast lamb in middle of oven until thermometer reads 130 degrees. Let stand for 15 minutes before serving.
