Ingredients

• 4 large garlic cloves
• 3 tablespoons chopped fresh rosemary leaves
• 1 1/2 teaspoons dried oregano
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly squeezed lemon juice (4 lemons)
• 1/2 cup good olive oil
• 1/2 cup dry red wine
• 2 racks of lamb, frenched and cut into 8 chops each
• Yogurt Mint Sauce, recipe follows
• 6 scallions, white and green parts, chopped
• 1/2 cup chopped fresh mint leaves
• 2 tablespoons minced fresh dill
• Pinch crushed red pepper flakes
• 1 tablespoon good olive oil
• 1 tablespoon freshly squeezed lemon juice
• 7 ounces Greek-style yogurt (recommended: Fage Total)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops 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 at least 2 hours but preferably overnight.
2. When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
3. Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.