Grilled Lamb Rack with Mint Salsa Verde

Step 1. In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture thoroughly over the lamb racks and let them sit at room temperature for 30 minutes.

Step 2. To prepare the salsa verde, finely hand-chop the mint, parsley, capers, and anchovy. Place them in a bowl and whisk in the lemon juice, Dijon mustard, and the remaining olive oil until emulsified. Season with pepper to taste.

Step 3. Preheat your grill to medium-high heat (about 400°F/200°C). Clean and oil the grates to prevent sticking.

Step 4. Place the lamb racks on the grill, fat side down first. Sear for 4-5 minutes until a golden-brown crust forms. Flip the racks and move them to a slightly cooler part of the grill if necessary to prevent flare-ups.

Step 5. Grill for another 15-18 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reaches 130°F (54°C) for medium-rare.

Step 6. Remove the lamb from the grill and transfer to a cutting board. Tent loosely with foil and allow the meat to rest for 10 minutes.

Step 7. Slice the lamb between the ribs into individual chops. Arrange on a platter and spoon the mint salsa verde generously over the meat before serving.