Step 1

Combine 1/2 cup olive oil, juice from 1/2 lemon, 4 - 5 cloves garlic, 8 - 10 leaves fresh mint, 1 tablespoon fresh rosemary leaves, 1 teaspoon ground black pepper, and 2 teaspoons salt in a food processor until well blended.

Step 2

Place the rack of lamb in a resealable bag. Pour in the marinade and rub all over the lamb to coat it. Seal the bag and let marinate, refrigerated, for at least for 4 hours and up to 24 hours.

Step 3

Set a gas grill to high heat or prepare a coal grill. The rack of lamb has two sides - one where you see mostly bones and another where you see mostly meet. Grill lamb over direct high heat with the lid open and with the "mostly meat" side down for 4 minutes. Flip and cook the other side over direct heat for another 4 minutes.

Step 4

Move lamb to indirect heat (see notes for how to cook on indirect heat on a gas grill). Put the lid on the grill. Cook for another 15 minutes or until an instant read thermometer reads 125° for medium rare.