Combine the herbs, garlic and olive oil and rub all over the lamb racks. Let
marinate overnight in the refrigerator for maximum flavor.
When ready to cook, heat a gas grill to medium heat, or start a charcoal fire.
Remove the lamb racks from the refrigerator and scrape off the marinade. Let the
racks rest at room temperature until the grill is ready, up to 30 minutes. Season
the racks generously with salt and pepper and grill on all sides to desired doneness.
This will take between 10-15 minutes for medium rare. (about 135 degrees on an
instant read thermometer) Let the racks rest for about 5 minutes before carving,
then cut between the bones into chops. Serve with drizzle of extra virgin olive oil
and the grilled vegetables.
Make the marinade and add the 2 extra tablespoons olive oil to it. Toss will the
vegetables and season with salt and pepper. Grill vegetables until cooked through
(Hint: do this before the lamb goes on for better timing). Cool slightly and cut into
smaller chunks for serving. Taste the vegetables and add salt and pepper if
necessary along with a drizzle of extra virgin olive oil.