One way to make grilled rack of lamb is to follow Pat's garlic grilled lamb chops recipe from the Food Network. It calls for three racks of lamb, savory seasonings, garlic and olive oil.
To make Pat's garlic grilled lamb chops, cut off the top of one head of garlic and drizzle olive oil into the openings. Season it with salt and pepper to taste, wrap it in foil, and roast it in a 350 F oven for 30 minutes. Let the garlic cool, then squeeze the cloves from the skin into a small bowl. Add 3 tablespoons of olive oil, 1/4 teaspoon of red pepper flakes, 1 tablespoon of chopped parsley leaves, 1 tablespoon of finely chopped rosemary and 1 tablespoon of finely chopped thyme. Add more salt and pepper if desired, and then mix the ingredients well to form a paste.
Season three trimmed lamb racks with salt and pepper, then rub them with the herb and garlic mixture. Preheat a grill to medium-high heat, then place the lamb racks meat-side down on the grill. Grill the racks for approximately three minutes, and then turn them and grill the other side for about five minutes. Transfer the racks onto a platter, and tent them with foil. Let them cool for 10 minutes before slicing the racks into ribs. This recipe is for medium-rare results. Cook the meat longer for more doneness. If using a meat thermometer, a medium-rare rack of lamb should read 125 F and a rack cooked to medium should read 130 F.