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Two 8-rib racks of lamb2 tablespoons chopped fresh rosemary1 tablespoon chopped fresh lemon thyme2 tablespoons chopped fresh flat leaf parsley2 tablespoons chopped fresh spearmint
Kosher saltFreshly ground black pepperLemon wedges for garnish
Cut the racks into 8 double evenly sliced rib chops. Place the rosemary, thyme, parsley mint and 1 tablespoon pepper in a small bowl and mix. Sprinkle the herb mix in an even layer in a sheet pan. Place the rib chops in the pan in one layer pressing them into the herb pepper mixture to coat them. Turn to coat on the second side. Cover with plastic wrap and place in the refrigerator for 4 to 6 hours. Remove the pan and allow the chops to come to room temperature. Preheat an outdoor grill or indoor cast-iron ridged grill pan to medium high. Season the ribs with salt and grill for 3 to 5 minutes per side for medium rare. Remove from grill and let the chops rest for 5 minutes. Serve.
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