Directions

1. First take the rack of lamb and give it a good rub down with a quality oil like virgin olive oil.

2. Season with the SPG or your favorite seasoning, at the least you should use salt pepper and garlic.

3. Chop the fresh Rosemary reasonably fine and rub into the lamb

4. Place the lamb over direct heat and sear all over, for a couple of minutes. 

5. Then move over indirect heat to cook this isn't going to take long , maybe about 8 minutes per side if your grill is set to around 375f. be sure to check the internal temp as you go and don't let it get much over 125f before you take it off the grill.

6. The temperature will continue to rise as it rests so you will end up with perfect medium rare.

7. Once you have it off the grill cover for about ten minutes to let it rest and the juices to settle in, if you cut without the rest time you will lose moisture.

8. In a cast iron pan add the par boiled potatoes, some rosemary, add 3 tablespoons of butter and about ten cloves of fresh garlic , place over direct heat to brown.

9. Chop the fresh mint and add to the peas with a couple of tablespoons of butter and heat.

10. Serve hot and Enjoy!