Roast Rack of Lamb

Name: Roast Rack of Lamb
Ingredients: ¾ cup lightly packed fresh flat-leaf parsley leaves; ¾ cup fresh breadcrumbs (from 3 slices of bread, crusts removed); ½ cup lightly packed fresh mint leaves, plus whole sprigs for garnish; Finely grated zest of 1 lemon; 1 garlic clove; ⅓ cup extra-virgin olive oil; ½ teaspoon coarse salt; 1 eight-rib frenched rack of lamb (1 ½ to 1 ¾ pounds), chine bone removed (for easier carving); Coarse salt and freshly ground pepper; Olive oil; 1 tablespoon plus 1 teaspoon plain Greek-style yogurt; Mint jelly, for serving (optional)