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1
Combine the lemon zest, lemon juice, mint, garlic, salt and pepper in a food processor.
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2
Pulse a few times and then with the motor running, add the oil.
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3
Set aside 1/4 cup of this mixture and refrigerate to use during cooking and serving.
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4
The rest will be used as the marinade.
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5
Trim the fat on the lamb racks to a 1/4-inch-thick layer.
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6
Poke holes all over the lamb with a fork to help the marinade penetrate.
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7
Lightly score the fat layer about 1/16 inch deep in a 1/2 inch diamond pattern.
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8
Arrange the racks, fat side up, in a 9x13 inch baking dish, overlapping the bones if necessary to fit the racks in the dish.
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9
Brush the salsa verde marinade all over the racks.
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10
Cover and refrigerate for at least 8 hours, and up to 24 hours.
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11
Heat the oven to 425F Take the lamb out of the fridge and arrange the racks fat side up in a large roasting pan or rimmed baking sheet- they should fit in one layer.
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12
Brush the top and sides of each rack with 1 Tbs of the reserved salsa verde.
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13
Roast for 15 minutes.
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14
Brush with 1 Tbs more of the salsa verde and continue to roast to an internal temperature of 130-135F for medium rare, about 15-20 minutes.
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15
Let the meat rest for 5 minutes before carving into chops.
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16
Drizzle the remaining salsa verde over each serving.
