Grilled rack of lamb with garlic

Ingredients:

• 1 head of garlic
• 3 tablespoons olive oil + about 1 tablespoon for roasting garlic
• 1/4 tsp red pepper flakes
• 1 tbsp chopped parsley leaves
• 1 tbsp finely chopped rosemary
• 1 tbsp finely chopped thyme
• 3 lamb ribs, weighing 0.7 kg each, trimmed at the ends of the bones

Preparation:

1. Preheat oven to 175°C.
2. Cut off the top of the garlic clove. Drizzle it with about 1 tablespoon of olive oil, season with salt and pepper to taste, and wrap in aluminum foil. Bake in the oven for 30 minutes, then remove and let cool.
3. Once the garlic has cooled, squeeze the roasted cloves out of their skins into a small bowl. Add 3 tablespoons of olive oil, red pepper flakes, and fresh herbs. Season with salt and pepper to taste. Mix thoroughly to form a paste.
4. Sprinkle the meat with salt and pepper, then rub it evenly with the garlic-herb paste.
5. Preheat grill to medium-high heat (see Note)
6. Grill the rack of lamb, meat side down, for about 3 minutes per side. Flip and grill the other side for 5 minutes for medium-rare. For medium-rare, grill a little longer (see Note).
7. Transfer the rack of lamb from the grill to a platter and cover with foil. Let the meat rest for 10 minutes, then cut between the ribs into individual cutlets.
   
   

   Note

   
   To test the grill's heat level, hold your hand 12 cm above the grate. If you can hold it for no longer than 3-4 seconds, the grill is ready.
   
   The internal temperature of rare lamb is 125°F (52°C). For medium, cook to 130°F (55°C).