Rack of lamb with Greek mint-yogurt sauce

Ingredients:

• 2 racks of lamb, slit and cut into 8 natural cutlets each
• 4 large cloves of garlic
• 3 tablespoons chopped fresh rosemary leaves
• 1.5 tsp dried oregano
• Salt and ground black pepper
• 1/2 cup squeezed lemon juice (4 lemons)
• 1/2 cup olive oil
• 1/2 cup dry red wine

Mint Yogurt Sauce:

• 200 g Greek yogurt
• 6 green onions, chopped (white and green parts)
• 1/2 cup chopped fresh mint leaves
• 2 tbsp chopped fresh dill
• A pinch of crushed red pepper flakes
• 1 tbsp. l. olive oil
• 1 tbsp. squeezed lemon juice
• 1 teaspoon coarse salt
• 1/2 tsp ground black pepper

Preparation:

1. In the bowl of a food processor fitted with the blade attachment, place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and pulse until the herbs are finely chopped.
   
   Add lemon juice, olive oil, and red wine and whisk. Place the meat in a glass or ceramic dish large enough to accommodate it in a single layer. Pour the marinade over the lamb, turning it over to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
2. Before cooking, prepare the grill with a single layer of hot coals or set the gas grill to medium-high heat.
   
   Remove the meat from the marinade, season generously with salt and pepper, and grill for 4-5 minutes per side. Transfer to a platter, cover tightly with aluminum foil, and let rest for 10 minutes. Serve hot with cold mint-yogurt sauce.
   
   Mint Yogurt Sauce: Place the green onions, mint, dill, red pepper flakes, and lemon juice in the bowl of a food processor fitted with the blade attachment. Process until a chunky paste forms.
   
   Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the sauce to infuse and develop a richer flavor.