1. Day before, up till one hour before cooking, salt and pepper Lamb to taste. 2. Rub Lamb gently to coat with EVOO. 3. Rub minced garlic evenly to Lamb. 4. Combine herbs, fluff together, and spread evenly on cutting board. 5. Roll lamb in chopped herbs to coat, sprinkling herbs onto the concave side of the rack, or anywhere that they don't stick. 6. Allow all to macerate 1- 24 hours. 7. Allow meat to come to room temp before grilling. 8. 30-45 minutes before grilling, prepare a hot grill for direct/indirect grilling. 9. Stand racks up on end facing eachother so as to support eachother, and grill on high heat 3-4 minutes. 10. Grill outside of racks on high heat 2-3 minutes. 11. Drop coals, or reduce heat to medium and grill inside side of racks 2-3 minutes, or to an internal temp of 115*. 12. Rest meat 10 minutes before carving. 13. Slice using bones for a guide (should look like rare lamb chops.). 14. Serve on platter w/ rosemary sprig and/or mint leaves. 15. Note: Cooking times will vary depending on cut of meat, type of grill, etc. As with all grill recipes, use your own judgement. ---------------------------------------------------------------------------
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