4 racks of lamb, each with 4 rib chops
3 tbsp finely chopped fresh rosemary
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 small onion chopped
Salt and pepper
Marinate the racks of lamb with the olive oil, balsamic vinegar, lemon juice, rosmary,onion, salt and pepper.
Cover with plastic wrap and refrigerate for 1 hour.
Preheat the grill.
Drain the racks, reserving the marinade.
Cook for 10 minutes on each side, brushing frecuently with the marinade.