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1
Preheat the oven to 350 degrees F.
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2
Cut the top off the garlic head.
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3
Drizzle it with about 1 tablespoon olive oil, season with salt and pepper, to taste, and wrap in aluminum foil.
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4
Roast in the oven for 30 minutes, then remove and let cool.
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5
Once cool, squeeze the roasted garlic cloves from the skin into a small bowl.
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6
Add the 3 tablespoons of olive oil, the red pepper flakes, and fresh herbs.
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7
Adjust the seasoning with salt and pepper, if necessary.
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8
Mix well to make a paste.
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9
Season the lamb racks with salt and pepper, then rub the garlic-herb mixture evenly into the meat.
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10
Preheat a grill to medium-high heat.
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11
(Chef's Note: Test by holding your hand 5 inches above the grates.
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12
If your hand cannot stand the heat after 3 to 4 seconds, the grill is ready.)
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13
Grill the lamb racks, meat side down, for about 3 minutes on the first side.
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14
Turn, then let the second side grill for 5 minutes total, for medium-rare doneness.
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15
Cook slightly longer for medium.
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16
(Cook's Note: Let the lamb reach 125 degrees F on an instant-read thermometer, for medium-rare doneness or 130 degrees F for medium.)
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17
Transfer the lamb from the grill to a platter and tent the racks with foil.
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18
Let them rest for 10 minutes before slicing between each rib to separate the chops.
