- 2 racks of lamb (8 chops each), frenched and cut into four racks of four chops
- 1 garlic clove
- 2 tablespoons chopped fresh rosemary leaves
- 2 teaspoons dried oregano
- 3 lemons, juiced
- ½ cup extra virgin olive oil
- Kosher salt and fresh ground pepper to taste
- 6 scallions, white and green parts, chopped
- ⅓ cup chopped fresh mint leaves
- 2 tablespoons minced fresh dill
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh squeezed lemon juice
- 7 ounces Greek yogurt
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
In a food processor combine the garlic rosemary, oregano, lemon juice, olive oil and salt and pepper. Pulse. Place the lamb racks in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for a minimum of two hours.
Remove the lamb from the refrigerator and let stand at room temperature for 30 minutes. When ready to cook, heat a gas grill to medium high. Remove the lamb from the marinade and sprinkle with salt and pepper. Cover the end of the bones with tin foil to prevent them from burning. Place the racks fat side up on the grill and cook for 4-to-5 minutes. Turn the racks over (fat side down). Remove the tin foil and cook for an additional 4-to-5 minutes. Remove racks to a platter and let rest for 10 minutes.
Separate the lamb into individual chops by carefully slicing between the bones. Fan the bones on a plate leaning against the starch and vegetable you’ve selected to accompanying the lamb. Liberally add Yogurt Mint Sauce around the plate.
Yogurt Mint Sauce
Place all ingredients, excluding the yogurt, in food processor and puree until it forms a coarse paste. Add the yogurt and pulse until combined. Transfer to a bowl, cover and refrigerate for a few hours for the flavors to develop.