1 cup dry red wine
2 teaspoons ground coriander
1 teaspoon minced garlic
1 teaspoon freshly ground black pepper
2 (4-rib) lamb racks, Frenched
1 teaspoon kosher salt
2 lemons, cut into wedges
Whisk together first 4 ingredients in a shallow dish; add lamb and refrigerate 6 to 8 hours. Remove from marinade, discarding marinade, and allow to rest at room temperature 30 minutes.
Prepare grill for medium-high indirect heat. Pat lamb dry and loosely wrap bones with aluminum foil. Sprinkle lamb with salt and place on cooking grate over direct heat; grill 2 minutes per side or until golden brown. Reposition lamb over indirect heat and cook 15 to 20 minutes or until thermometer inserted into thickest portion registers 145 degrees for medium-rare.
Remove from grill and let stand 10 minutes before slicing. Serve with lemon wedges.