re: lamb chops/rack question

Do this...copied from a thread this past weekend:




I did several of my roasts on the grill using a marinade/rub similar to this(no exact measurements):

2 bunches of flat leave parsley
10 or so sprigs of rosemary(leaves only)
4 cloves of garlic
4 to 8 anchovy filets
Salt and pepper to taste or Cavender's Seasoning to taste
Olive oil...a cup or more


Combine all ingredients but the olive oil in the FP. Blend and slowly pour in oil to form a loose paste, like a pesto.

Rub the leg down and let the meat come to room temp or close to it. Grill to rare to med rare/rare...works great for racks, too.