Marinated rack of lamb

Ingredients:

• 1 cup olive oil + extra for greasing the pan
• 0.5 cup aged balsamic vinegar
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh rosemary
• 1 tsp ground cumin
• 4 cloves garlic, finely chopped
• 0.5 cup chopped fresh mint
• 16 small lamb cutlets on the bone (about 1.5 kg), bones removed
• 2 tablespoons lemon zest + 2 tablespoons lemon juice

Preparation:

1. In a medium bowl, combine the olive oil, balsamic vinegar, parsley, rosemary, cumin, garlic, and 2 tablespoons of mint. Place the lamb in a zip-lock plastic bag and pour half the marinade over it. Season with salt and pepper, seal the bag, and refrigerate for 1-2 hours.
2. Add the lemon zest and juice and the remaining 6 tablespoons of mint to the remaining marinade and whisk until evenly distributed. Season with salt and pepper and set aside.
3. Heat a large grill pan over medium heat until very hot; lightly coat the pan with olive oil.
4. Remove the lamb from the bag and discard any excess marinade. Season the lamb with salt and black pepper. Grill in a grill pan, turning once, for about 3 minutes per side for medium-rare.
   
   Serve the lamb with the remaining marinade.