This is my go to recipe for lamb chops or racks. I reverse the proportions of wine and vinegar to get less acidity and more flavor. I also add 1/4 tsp. of crushed red pepper flakes to the marinade and let the meat go for 12 to 24 hours. I am always asked for the recipe.
Rosemary-Red Wine Marinade
From EatingWell: July/August 1998
Richer tasting meats like chicken thighs, beef and lamb work best in this red wine marinade.