2 racks of lamb (1 1/2–2 pounds each), trimmed of surface fat
Salt and pepper
Instructions
Start the coals or heat a gas grill for medium to medium-high indirect cooking. Make sure the grates are clean.
To make the dipping sauce, whisk the vinegar, soy sauce, and sesame oil together in a small bowl. Divide the sauce between 4 small dipping bowls.
Pat the lamb racks dry with paper towels and sprinkle with salt and pepper on all sides.
When the grill is between 400° and 500°F, put the lamb directly over the fire with the thick ends of the racks over the hottest part. Close the lid and cook, turning once, until well browned, 4 to 5 minutes per side. Move the racks to the indirect side of the grill, with the thick ends positioned closest to the fire. Close the lid and cook until they are 5° to 10°F shy of the desired doneness, 10 to 30 minutes total, depending on the size of the racks, how you like them done, and how hot the fire is.
Transfer to a cutting board and let rest 5 to 10 minutes, checking the internal temperature occasionally. (Or nick with a small knife and peek inside.) Cut the racks between the ribs into chops and serve with the dipping sauce.