Please help this fish and veggie cook master lamb rack. I tried to follow Whole Foods meat guy's suggestion of not trimming the fat of the top of the rack, but I don't think it was a good idea. I marinated it for 6 hours in garlic, rosemary, olive oil, balsamic vinegar, salt and pepper. Then broiled fatty side up for 4 minutes until browned, flipped and broiled 4 more minutes, and finished in the oven at 400F until 110F. Let it rest 7 minutes (the temp went up to 130F). It was medium-rare as we like it, but all the nice herbs and seasoning ended up on the chewy fatty top, not on the meet. So the whole thing was not very flavorful and had many chewy parts.
Any suggestions for really great rack of lamb. I am looking for tips on technique more than recipes and flavorings.
Thanks a bunch!