Rack of Lamb (approx 300 g per person)
Set Grill for direct cooking (no heat deflector plates) and heat to between 550 degrees Fahrenheit / 290 degrees Celsius
Wrap all exposed bones with aluminum foil. Season racks with fresh cracked pepper (to taste), salt (to taste), garlic powder or fresh chopped garlic, and rosemary.
Grill over direct heat (550(f) / 290(c)) for three minutes a side. Flip the racks once more and close the draft door as well as the damper top to cut of all airflow of the Primo. Cook like this for another 6 minutes until you reach your desired doneness. Ideal internal temp is 140f) /60 (c) for medium rare and 150(f) / 65 (c) for well done.
Remember when cooking at high temperatures to crack the grill about 1 inch and hold for 2 seconds before continuing with lifting the lid all the way. This is especially important after you have closed the airflow of the grill and then reopen it. This dish goes great with potato mash, green beans and red wine jus.
Lamb can be more of a fatty meat. Trim any excess visible fat before cooking. Enjoy this great dish as a treat and limit your portion sizes. Serve with a good portion of veggies.