For the rack of lamb in balsamic-rosemary marinade, place the rack of lamb in a large baking dish and sprinkle with the chopped rosemary and onions.
Mix the olive oil, balsamic vinegar and lemon juice in a cup. Season with salt and pepper and pour over the meat. Turn the meat several times in the marinade. Cover with plastic wrap and marinate in the refrigerator for 1-2 hours.
Preheat oven to 175° Celsius. Drain lamb carrels, reserving marinade. Grill lamb loins for 8-10 minutes on each side, brushing regularly with marinade. Serve the rack of lamb in balsamic-rosemary marinade garnished with rosemary.
Preparation Tip:
Serve the rack of lamb in balsamic-rosemary marinade with a creamy polenta and bacon green beans.