What do you do on a Friday evening when the air is still sweltering and it's been a long week? You definitely don't feel like cooking, right? So, I set my grill-master to work. All I had to do for dinner was toss some lettuce into a salad and uncork a bottle of wine. It was the perfect night to dine poolside.
I had a jar of garlic-salt from my visit to one of the Monterey Bay Salt Company salt houses, but you can use any sea salt and minced or crushed garlic. Rub the mixture on a Frenched rack of lamb and let sit for at least 10 minutes before grilling. Grill till desired doneness. Once cooked, slice the rack into separate pieces - with the bone like a lollipop stick - and serve.