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1.
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Season your racks of lamb chops with a generous amount of salt and pepper.
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You may use an All Spice of your choice.
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2.
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Heat your outdoor gas or charcoal grill to medium heat, using the indirect cooking method.
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Place your lamb chops on the side of the grill where the fire is not.
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The grill should stay covered and be at a temperature of 350 F. 3.
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Turn lamb every 10 minutes to sear all of the edges of the lamb chops.
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4.
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Cook until the internal temperature of the lamb reaches 150 F. Lamb will be perfectly cooked, and medium-rare at this point.
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When it reaches 150 F remove it from the grill to a platter and tent with a sheet of foil.
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5.
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Process the cups of fresh mint leaves and extra virgin olive oil (or ranch dressing) in your food processor until you have a paste texture.
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6.
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Coat the bottom edge of the chops with the mint paste before cutting them.
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Serving suggestions:
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1.
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Serve with tabouli (a Greek salad made of mint, parsley and cracked wheat) and garlic mashed potatoes or rice.
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2.
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Garnish with ribbons of fresh mint leaves.
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3.
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Use an egg-ring to form a perfect circle of tabouli
