Rack Of Lamb With Harissa

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   ["1. Mix together the garlic, harissa, olive oil, and lemon juice in a small bowl.", "", "2. Cut each rack in half, into 4-rib pieces - this way the lamb will be easier to cook and everyone can have one or two crispy ""end chops."" Arrange the chops in a large pan and brush with some of the harissa sauce. Cover with plastic wrap and set aside for about an hour, or refrigerate for about 4 hours.", "", "3. Prepare a medium-hot hardwood charcoal fire or heat a gas grill to medium. Grill the lamb over the hottest part of the grill, turning the pieces as a good brown crust develops. When the meat is browned all over, move it to a cooler spot on the grill to finish cooking, turning it occasionally, until the internal temperature reaches 125u00b0 for medium-rare. The grilling time will vary depending on your grill and the heat. Transfer the lamb from the grill to a cutting board, loosely cover the meat with foil, and allow it to rest for about 10 minutes.", "", "4. Cut the ribs into individual chops, pile them on a big platter, and serve with any extra harissa sauce. Season with salt and pepper and garnish with lemon wedges."]

* Per serving · 4 servings · Values may vary.