Grilled Rack of Lamb with Green Sauce

Place rack of lamb in a roasting pan.

In a small bowl, combine 2 cloves minced garlic, 2 teaspoons thyme, 1 tablespoon rosemary, lemon zest, salt, pepper, and olive oil. Rub into lamb rack. Top with remaining whole garlic cloves and sprigs of thyme, and rosemary. Cover with plastic wrap and refrigerate overnight. (If short on time, let sit at room temperature for 30 minutes instead.)

Remove lamb from refrigerator and allow to stand at room temperature about 1 hour. Heat one side of grill on high heat, leaving the other side off.

Place the rack of lamb on lit side of grill for 3–4 minutes. Flip and grill another 3–4 minutes. Move lamb rack to unlit side of grill and cook over indirect heat for 15 minutes, or until internal temperature reaches 135°F for medium rare. Remove from grill and let sit 5–10 minutes before slicing.

To make green sauce, place spinach, garlic, vinegar, red pepper flakes, and salt in bowl of food processor. Pulse a few time to finely chop. Transfer to mixing bowl and stir in olive oil.

To make zucchini, lightly brush each side with olive oil. Grill over medium heat 1–2 minutes on each side. Remove from grill and sprinkle with salt.

To serve, place zucchini slices on plate. Top with sliced lamb and top with green sauce.