Wrap each rib bone with a small amount of aluminum foil. Sometimes a rib roast will come from the butcher with the ribs already fitted with a protective cover.
Dry Rub
Combine all ingredients in a small food processor and pulse until the herbs and lemon zest are combined thoroughly with the salt.
2 tablespoons sea salt, 2 to 3 tablespoons fresh mint, 1 to 2 teaspoons rosemary, 2 tablespoons lemon zest, 1 teaspoon black pepper
Add the dry rub to the rack of lamb and allow it to sit at room temperature for at least an hour before cooking. [you may not use all the dry rub]
1 rack of lamb
How To Grill a Rack Of Lamb
Set up your grill for indirect heat and bring the temperature to 400℉ [204℃]
Start by searing the lamb on the hot side of the grill for 3 to 4 minutes on each side. You want to get some color on the outside of the lamb.
Place the lamb on the cooler side of the grill, fat side up. Insert a probe thermometer.
Close the lid and grill the lamb over indirect heat until the internal temperature reaches. 125℉ [52℃] for medium-rare.
Remove the lamb from the grill, cover with aluminum foil, rest for at least 10 minutes before slicing.
How To Roast A Rack Of Lamb In The Oven
Preheat your oven to 450℉ [232℃].
Place the lamb in the oven fat side up. Insert a probe thermometer.
Roast the lamb until the internal temperature reaches 125℉ [52℃] for medium-rare.
Remove the lamb from the oven, cover with aluminum foil, rest for at least 10 minutes before slicing.
Mint Pesto
Add all of the ingredients, except the olive oil, to a food processor. Pulse to combine all of the ingredients.
2 to 3 cloves garlic, ⅓ cup fresh mint, 2 teaspoons rosemary, ¼ cup walnuts, ¼ cup parmesan cheese
Turn the food processor on and drizzle the olive oil in slowly.