- Put garlic in food processor and pulse until finely chopped. Add bread, mint, parsley, thyme, and lemon zest; pulse until bread forms coarse crumbs. With machine running, pour oil through feed tube, pulsing until mixed well. Set aside.
- Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
- Sprinkle lamb with salt and pepper. Place lamb on grill rack until browned, about 5 minutes per side. Transfer to platter. Press crumb mixture onto meaty side of lamb; lightly spray with nonstick spray. Return lamb to grill, crumbed side up. Grill, without turning, until instant-read thermometer inserted into center of rack (not touching bone) registers 145°F, about 10 minutes.
- With tongs, carefully transfer lamb to cutting board. Let stand 10 minutes. Cut between every other bone, making 8 double chops in all.
- Per serving:1 double chop
When you want to pull out all the stops, rack of lamb is the way to go. Cooking it on the grill makes it easy and adds a tempting layer of smoky goodness. Look for vacuum-packed Australian racks of lamb at your supermarket or big-box store. They are often a good value.