Serving Size: 6
Arrange racks in a large pot, and add water to cover. Cover pot and cook over low heat for 1-1/2 hours. Drain; pat dry and set aside.
In a small bowl, whisk together 1/3 cup vinegar and olive oil; brush racks on all sides. Season racks with salt and rub all over with garlic and rosemary. Cover tightly, and allow to stand in refrigerator at least 6 hours.
Arrange lamb racks on hot grill and cook 30 to 35 minutes, turning occasionally. Meanwhile, combine remaining vinegar with honey in a small bowl and mix well. Brush generously onto all sides of racks and continue grilling until the sauce forms a sticky coating, about 4 minutes per side. Transfer to a serving platter. Cut racks between bones and serve.
To roast, arrange lamb on a rack in a shallow roasting pan. Cook at 325°F about 1-1/2 hours. Baste all over with honey-vinegar mixture, and continue to cook for 20 minutes longer, basting frequently with the honey-vinegar mixture.