Grilled Racks of Lamb With Smoky Seasonings

Preparation

1. Step 1

   Mix paprika, chilies, mint, thyme and 1 tablespoon olive oil to make a paste. With a sharp knife, make cuts about an inch deep at top end of racks, where chops can be separated; cut as if you were starting to slice rack into individual chops. Place about a half-teaspoon of spice and herb mixture into each cut.

2. Step 2

   Place racks in a shallow dish, combine remaining olive oil with vinegar and wine, and pour mixture over racks. Turn racks to coat and marinate 2 to 3 hours, turning once or twice.

3. Step 3

   Heat charcoal or gas grill. When coals are hot but not flaming, or gas grill is about 600 degrees, place racks on grill, fat side down. Sear about 2 minutes, turn, and cook about 20 minutes. Cover briefly if meat flames up. For medium rare, instant-read thermometer should read 120 degrees. Alternatively, racks can be roasted in a 450-degree oven for about 25 minutes.

4. Step 4

   Remove meat from grill or oven. Allow to rest 10 minutes, carve into individual chops and serve.