TRIM THE MEAT:

Cup of Yum
1. Use a sharp knife to trim excess fat from1½ - 2 pound rack of lamb, leaving about ⅛"-¼" fat cap.

FOR THE MARINADE:

1. In a small bowl, combine 5 large cloves garlic, 1 tablespoon fresh rosemary, 1 tablespoon fresh parsley, 1 tablespoon fresh mint, ¼ teaspoon crushed red pepper flakes, the zest of 1 lemon, 1 teaspoon kosher salt, ¾ teaspoon black pepper and 2-3 tablespoons olive oil. Stir to combine until you have a thick paste.

FOR THE LAMB:

1. Spread the marinade over the meat Cover with plastic wrap and refrigerate for at least one hour or 8 hours to overnight for more flavor.
2. Remove the lamb from the refrigerator and let it rest at room temperature for 30 minutes.
3. Heat the grill on high (500°-525°). Place the meat on the grill (fat side down) to sear about 5 minutes. Stay close to the grill in case of flare-ups.
4. Reduce heat to 425°. Turn the lamb over and roast for 13-15 minutes or until internal temperature reaches 120° for medium rare. Transfer the rack to a cutting board and tent with aluminum foil.  Let the meat rest for an additional 5-10 minutes.   (It will continue to cook as it rests and achieve a temperature of 125-130° off the grill.)
5. Cut the rack into double-cut chops.  Arrange on a platter and pour any meat juices over the chops. Scatter with additional fresh herbs and serve.