Greek Lamb with Yogurt Mint Sauce

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4 large garlic cloves

3 tablespoons chopped fresh rosemary leaves

1 1/2 teaspoons dried oregano

Kosher salt and freshly ground black pepper

1/2 cup freshly squeezed lemon juice (4 lemons)

1/2 cup good olive oil

1/2 cup dry red wine

2 racks of lamb, frenched and cut into 8 chops each

Yogurt Mint Sauce, recipe follows

Yogurt Mint Sauce:

6 scallions, white and green parts, chopped

1/2 cup chopped fresh mint leaves

2 tablespoons minced fresh dill

Pinch crushed red pepper flakes

1 tablespoon good olive oil

1 tablespoon freshly squeezed lemon juice

7 ounces Greek-style yogurt (recommended: Fage Total)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper