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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 
DROGHERIA ALIMENTARI Salt & Black Pepper
 
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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