IN THE KITCHEN
In a bowl, combine the olive oil, the parsley, rosemary, thyme, garlic, lemon zest and black pepper and mix well.
Add the rack of lamb to the bowl and turn it a few times to coat it in the mixture.
Cover with cling film and refrigerate for at least 3 hours, or overnight if possible.
Leave the rack of lamb to rest at room temperature for at least 30 minutes before grilling. Season well with salt just before you place the lamb rack on the grid.
ON THE BARBECUE
Prepare your barbecue for indirect cooking over a medium heat and preheat it for roasting.
Place the lamb rack on the grid, close the lid of your barbecue and cook for 20-30 minutes, or until cooked to your liking.
Remove the rack of lamb from the grill and leave to rest for 5-10 minutes before carving into individual portions.