Add the first four ingredients to a food processor or a blender. While the machine is running, add a skinny stream of olive oil and emulsify the mixture.
Add the prepped lamb rack and the marinade in a 1 gallon Ziplock freezer bag or small container. Let marinate for 24 hrs, turning the bag or rack often to coat evenly.
Vegetable Ragout
In a medium pot or deep saucepan, add the olive oil over medium heat. Once the oil has become hot, add the onion, carrot, celery, and bay leaf. Sauté until the vegetables are soft.
Add the garlic, red pepper flake, and sauté for an additional 5-8 minutes until the garlic is fragrant.
Deglaze the pan with white wine and lemon juice. After about 5 minutes, when the wine has mostly cooked off, add the chicken stock.
Reduce the heat to simmer, cover and let steep for 10 minutes; reserve.
Grilling the Lamb Rack
Heat an outdoor/indoor grill (electric, gas, or wood) to approximately (400°F or 205°C). Leave part of the grill turned off to rest the lamb rack if needed.
Remove the marinated lamb rack from the marinade and remove as much of the marinade that you can. (too much marinade will cause flare-ups)
Using a set of long tongs, place the lamb rack in the center of the heat. While watching closely, turn and flip the lamb rack as needed to get an excellent charred crust. Do not allow to burn!
Once the lamb rack has developed a crust on both sides, please remove it from the heat. Reserve until needed
Final Cook
Preheat an oven to (400°F or 205°C).
Place the grilled lamb rack on a sheet pan fitted with a wire rack. Place into the preheated oven and cook for 10-15 minutes or until the desired internal temperature is reached. (130°F for medium-rare).
REST the lamb rack 10 minutes before slicing.
Right before you need the ragout, grilled artichoke hearts, oven-dried tomato, Kalamata olives, fresh thyme, fresh rosemary, fresh parsley, and heat through in a medium pot over medium-heat
In the center of a warm dish, add a scoop of garlic mashed potatoes. Spoon some of the warm vegetable ragouts around the mashed potatoes.
Slice the rested lamb rack and place a single rack around the potatoes. 3-4 rack pieces per person.