Grilled Rack of Lamb

1 small onion
6 garlic cloves
4 plum tomatoes
½ cup fresh parsley and rosemary
2 tbsp Dijon mustard
1 cup red wine
1 tsp salt
½ tsp pepper
2 racks of lamb frenched

Combine all ingredients for marinade in blender and blend until mixed. Pour contents along with lamb in a bag and marinate for 4-6 hours.

Remove lamb from bag and cover bones with foil. Grill over medium high heat turning once fro 20-30 minutes until medium rare. Let stand for 5 min.

Serve with potatoes, risotto, cannelloni bean ragu, etc.