Step 1

In a small bowl, combine all the ingredients for the marinade to form a thick paste.

Step 2

Spread the marinade over the lamb rack. Cover with plastic wrap and refrigerate for 8 hours or overnight.

Step 3

Remove the lamb from the refrigerator and let it rest at room temperature for 30 minutes.

Step 4

Heat the grill on high (500°-525°). Place the rack of lamb on the grill (fat side down) to sear the meat, about 5 minutes. Stay close to the grill in case of flare ups.

Step 5

Reduce heat to 425°. Turn the lamb over and continue to roast an additional 13-15 minutes or until internal temperature reaches 120° for medium rare. Transfer lamb to a cutting board and tent with aluminum foil.  Let the lamb rest for an additional 5-10 minutes.   (Lamb will continue to cook as it rests and will achieve temperature of 125-130° off the grill.)

Step 6

Cut the lamb into double cut chops.  Arrange on a platter and pour any meat juices over the lamb. Scatter with additional fresh herbs and serve.