2 racks of lamb, about 1 1/2 pounds each, frenched by the butcher
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup dry red wine
Put the salt into a mortar and pestle. Adding a few mint leaves at a time, crush them into the salt until all the mint is used up and the salt is green and fragrant.
Heat the oven to 375 degrees F. Season the lamb with freshly ground pepper and rub them with the mint salt.
In a deep-sided oven-proof skillet, heat the olive oil over medium-high heat. Add the lamb racks, skin side down, and cook until browned, about 3 minutes. Turn the lamb over and put the pan into the oven, uncovered, for about 7 to 8 minutes for medium-rare. Remove the lamb to a board, cover with foil, and allow it to rest for 5 minutes while you make the glaze.
Remove the excess fat from the skillet and add the red wine. Place the skillet over medium heat and reduce to a syrupy consistency, about 5 minutes.
Slice the lamb racks between the ribs into chops and place them onto a warmed platter. Drizzle the glaze over the chops and serve as "lollipops".