Your guests will love this rack of lamb as their main course. The mint gives it that extra breath of freshness.
Salt and pepper lamb. Place on hot grill over indirect heat. Turn a few times so all sides get equal time. Cook until temperature reaches 115 degrees for medium-rare. Use an instant read in the thickest part of the rack.
Remove from grill and let rest for 10 minutes.
Cut ribs in between each bone. Place swath of mint salsa verde on bottom of plate. Top with lamb. Add more mint salsa verde on top.
Serve with rice or vegetables. Enjoy!
In a mini food processor, place ingredients and blend. Blend until fine.