Remove the racks from the packaging. Pat them dry. Slice the rack into individual chops by cutting in between each bone.
Rub the Chimichurri over the chops. Place in a glass or stainless steel container and refrigerate for 24 hours.
Note: If using Colorado lamb rack, marinate for 48 hours, due to the larger size of the rack.
Before grilling, remove the ribs from the marinade and pat dry. Season liberally with salt and pepper.
Prepare a gas or charcoal grill. Lightly grease the grill rack with a neutrally- flavored oil, such as a vegetable oil or spray. Heat the grill until medium hot.
Place the chops on the grill, with the bone facing 10 o’clock (yes, as in a clock). Cook one minute. Move the chop (on the same side) to the 2 o’clock position for one minute. This will create nice grill marks.
Flip the chops over. Continue to cook for another two minutes for medium rare meat. Remove the chops from the grill. Brush with more Chimichurri.