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Char grilled frenched lamb scented with garlic and rosemary

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2 x 8-Chop racks of Lamb French trimmed 
8 large fresh Rosemary Sprigs 
2  Garlic Cloves, thinly sliced  
90 ml STILLA Extra Virgin Olive Oil 
30ml Red Wine 
N.B. Items in bold are available from all Miracle Foods outlets
Cut the racks into eight pieces. Lay them in a single layer a bowl. Mix the garlic, oil, cumin powder and wine, and pour over the lamb, cover and chill overnight, turning them as often as possible. 
Bring the lamb to room temperature 1 hour before cooking. Prepare the barbecue. Remove the lamb from the marinade, and discard the marinade. Season the meat 15 minutes before cooking. Once the flames have died down, position a lightly oiled grill rack over the coals to heat. When the coals are medium-hot, or with moderate coating of ash, stand the lamb chops upright on the rack, propping them against each other.  Cover with a lid or tented heavy-duty foil and grill for 2 minutes. Carefully turn on to one side, and grill for a further 4 minutes each side for rare meat or 5 minutes if you prefer lamb medium cooked. 
Remove chops from the grill, cover and rest for 5-10 minutes before serving. Serve some grilled vegetable. 
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