With the exception of the lamb, mix all the above ingredients in a small bowl and whisk
Once mixed, pour the mixture into a large zip-lock bag, the add the rack of lamb and seal the bag. Gently mix/rub the marinade all over top to bottom and let it rest in the bag.
Allow the lamb to marinade up to 24 hours or minimum 3 hours in the refrigerator.
Heat one side of grill on med to high heat, leaving one side (top or side) off
Remove the lamb from the refrigerator and allow it to come to room temperature in the bag for even cooking, appox. 1 hour prior to cooking. Then place the lamb bone side down on the side of the grill that is off, and cook for 20 min with indirect heat or until the temperature on the lamb reaches 125 degrees.
Remove from grill and allow the lamb to rest for 5 min.
Place the lamb back on the grill opposite side down on the fire side on for 3-5 min until temperature reaches 135 degrees, for medium rare, remove from grill and let it sit 5-10 min before slicing
Slice and place on a board or serving dish. You may do some of these suggestions for extra flavour: squeeze some lime over them, add some fresh chopped herbs, or any other desired dressing you may enjoy.
