Grilled Rack Of Lamb

1A. FOR A CHARCOAL GRILL: Open bottom vent completely and place pan in center of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into two even piles on either side of pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
1B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
2. Combine 1 tablespoon oil, rosemary, thyme, and garlic in bowl. Pat lamb dry with paper towels, rub with remaining teaspoon oil, and season with salt and pepper. Place racks bone side up on grill (cooler part of grill over pan with meaty side of racks very close to, but not quite over, hot coals if using charcoal). Cover and cook until meat is lightly browned, faint grill marks appear, and fat has begun to render, 8 to 10 minutes.
3. Flip racks over, bone side down, and move to hotter parts of grill if using charcoal or turn all burners to high if using gas. Cook until well browned, 3 to 4 minutes. Brush racks with herb mixture. Flip racks bone side up and continue to cook until well browned, 3 to 4 minutes longer. Stand racks up and lean them against each other; continue to cook (over 1 hotter side of grill if using charcoal) until bottom is well browned and meat registers 115 to 120 degrees (for medium-rare) or 120 to 125 degrees (for medium), 3 to 8 minutes longer.
4. Transfer lamb to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Cut between ribs to separate chops and serve.

GRILLED RACK OF LAMB WITH SWEET MUSTARD GLAZE
Omit rosemary and add 3 tablespoons Dijon mustard, 2 tablespoons honey, and 1⁄2 teaspoon grated lemon zest to oil, thyme, and garlic. Reserve 2 tablespoons glaze, then brush racks as directed in step 3 and brush with reserved glaze after removing from grill.