The rack of lamb may have been frenched by the butcher or french now. Remove the thick fat layer.
Crush the garlic and finely chop. Chop in the rosemary with some oil.
Rub the rack generously with oil and cover with the garlic and rosemary.
Set aside in the refrigerator for several hours or a day. Stand on the bench 1 hour before cooking.

To make the red wine gravy::
In a small saucepan render the lamb fat and remove the solids.
Add the beef broth and simmer 10 minutes
Add the wine and simmer 10 minutes
Add the sugar, vinegar and pepper to taste
Add the potato starch and simmer 10 minutes.

Put the rack of lamb on a shallow baking tray with a wire rack, bone side up.
Put an oven rack in the griller 100mm below the griller element.
Heat the griller with the door closed to high.
Grill the Lamb bone side up for 8 minutes.
Turn over and grill for a further 8 minutes.
Remove from the griller, cover with foil and rest 10 minutes. 
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14 minutes will be rare. 16 minutes of high heat broiling and resting will ensure that it is not raw, yet guarantee it is not cooked much past rare to medium rare. Ideal. However you can add a few minutes to get a more medium lamb.

1 Lamb rack
6 cloves Garlic
1 Tbs Rosemary
3 Tbs Peanut oil

Red wine gravy::
50g lamb fat
100ml beef broth
120ml Red wine (Cabarnet Savignon)
1 Tbs brown sugar
1 tsp vegemite (optional)
1 tsp Red wine vinegar
Cracked pepper
1 tsp potato starch in a little water

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This is a restaurant quality meal that is really easy to cook in large numbers with little fuss. I watched a few cooking contests and it seems it's a dish full of pitfalls and easy to overcook. The contestants are unsure if it's over or under until they slice in. Most times its over. What a shame. The mistake made is people try to caramelise the rack all over and render the fat in a hot fry pan before roasting in an oven. Just completely incorrect.

Usually, only the best quality lambs are butchered into a rack so no problem there. Only error you can make is if it has been frozen. So buy a cryovac vaccuum sealed piece from a quality butcher. It should have been frenced by the butcher but will probably still have the fat on.

Remove the fat, marinade and bring to room temp and then grill (broil). Really easy, fantastic result and virtually impossible to overcook. Two or three is the normal petite serving. But I can go a few more. Luckily, my wife likes  three and I get 5. Perfect.

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