While this makes amazing fajitas out of skirt steak or flank in just one hour, it's impact on grilled rack of lamb is out of this world.
Simply score the fat on the rack then soak for 1 hr in Lime Jalapeno Fajita Bath before grilling.
I like to sear my lamb fat side down first, then I rotate the rack such that the loin meat has the most grill surface. Once I have a nice sear on those two sides, I flip the lamb ribs over and move it to a cooler area of the grill - either onto a grate without heat or on the rack above, close the lid, and treat my grill like an oven for the next 10-12 minutes.
The result is buttery, sweet lamb flavor with less gaminess due to the brining.