Grilled Rack of Lamb with Garlic and Herbs | Saveur

Ingredients

• One 2¼-lb. rack of lamb, trimmed and frenched
• Kosher salt and freshly ground black pepper
• ⅓ cups plus 2 Tbsp. extra-virgin olive oil, divided
• 3 tbsp. coarsely chopped parsley leaves
• 8 tbsp. garlic cloves, coarsely chopped (¼ cup)
• 2 tbsp. rosemary leaves
• 1 tbsp. Dijon mustard
• 1 tbsp. finely grated lemon zest
• 1 tbsp. thyme leaves
• 8 garlic cloves
• 2 cups mesclun, for serving