• 1 teaspoon smoked Spanish paprika
• 1/2 teaspoon ground chipotle chilies
• 1 tablespoon minced fresh mint leaves
• 1 tablespoon fresh thyme leaves
• 3 tablespoons extra virgin olive oil
• 2 racks of lamb, Frenched, chine bone removed
• 2 tablespoons red wine vinegar
• 2 tablespoons dry red wine
• Salt and freshly ground black pepper

Mix paprika, chilies, mint, thyme and 1 tablespoon olive oil to make a paste. With a sharp knife, make cuts about an inch deep at top end of racks, where chops can be separated; cut as if you were starting to slice rack into individual chops. Place about a half-teaspoon of spice and herb mixture into each cut.

Place racks in a shallow dish, combine remaining olive oil with vinegar and wine, and pour mixture over racks. Turn racks to coat and marinate 2 to 3 hours, turning once or twice.

Heat charcoal or gas grill. When coals are hot but not flaming, or gas grill is about 600 degrees, place racks on grill, fat side down. Sear about 2 minutes, turn, and cook about 20 minutes. Cover briefly if meat flames up. For medium rare, instant-read thermometer should read 120 degrees. Alternatively, racks can be roasted in a 450-degree oven for about 25 minutes.

Remove meat from grill or oven. Allow to rest 10 minutes, carve into individual chops and serve.