1 (2 to 2 1/2 pound) Frenched rack of lamb
Kosher salt and freshly ground black pepper
3 garlic cloves, smashed
1 cup fresh flat-leaf Italian parsley leaves
1/2 cup chopped fresh chives
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1/4 teaspoon red pepper flakes
1/3 cup red wine vinegar
Juice of 1 lime
1/3 cup olive oil
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