Grilled Rack of Lamb with Garlic and Herbs
Ingredients
- ⅓ cup plus 2 Tbsp. extra-virgin olive oil, divided
- 3 Tbsp. Italian parsley leaves, coarsely chopped
- 2 Tbsp. fresh rosemary leaves
- 1 Tbsp. fresh thyme leaves
- 8 garlic cloves, coarsely chopped (¼ cup)
- 1 Tbsp. Dijon mustard
- 1 Tbsp. finely grated lemon zest
- One 2¼-lb. rack of lamb, trimmed and frenched
- 1 tsp. kosher salt, plus more as needed
- Freshly ground black pepper
- 2 cups mixed greens, for serving
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