Multiple Racks of Lamb for Many

This recipe works well for one rack of lamb if all your relatives are not milling around your back porch. Because lamb cooks so quickly on a hot grill and the seasoning is so simple, you can speed through the preparation and get back to washing glasses.

Serves 2 to 3 people per rack.

• Racks of lamb (about 11/2 pounds each), as needed
• Olive oil
• Salt and pepper
• Dijon mustard
• Chopped fresh rosemary

? Preheat the grill on high for 10 minutes with the lid closed. While the grill heats, brush the lamb lightly with olive oil and sprinkle with salt and pepper.

? Turn off the grill on one side and lay the lamb over direct heat on the other side. Grill for 2 to 3 minutes, turn the lamb, and grill another 2 to 3 minutes to sear the exterior.

? Move the racks to the cooler side, where the heat is turned off. Brush the meat lightly with Dijon and close the lid. Cook for 15 to 20 minutes, turning once or twice, until the lamb tests 120 degrees F on an instant-read thermometer, or 140 degrees for medium. (Don’t cook rack of lamb beyond medium, or it will taste like rack of old boot.)

? Remove the racks to a serving platter and sprinkle with chopped rosemary. Tent loosely with foil and allow to rest for 10 to 15 minutes before serving. To serve, cut each rack into individual chops.