Begin by patting the rack of lamb dry with a paper towel. Drizzle it with olive oil and generously season all sides with salt and pepper.

Add the lemon juice, chopped garlic, chopped rosemary, and chopped thyme. Massage the mixture into the meat, cover, and refrigerate for 4 hours to overnight.

Preheat your oven or Traeger Grill to 225°F. Place the rack of lamb bone-side down on a wire rack set over a sheet pan.

Transfer the lamb to the oven or Traeger and roast until the thickest part of the meat reaches 125°F, which should take between 30 and 45 minutes. Keep in mind that cooking times may vary based on the thickness of the rack and your oven's efficiency.

Next, heat a cast-iron or carbon steel skillet over medium-high heat. Add the butter, rosemary sprigs, thyme sprigs, and smashed garlic cloves. Cook for 1 to 2 minutes, stirring until the herbs become fragrant.

Carefully place the rack of lamb in the pan, fat-side down first, and sear until a deep crust forms, about 3 minutes. Flip the lamb and sear the bottom side for an additional 2 to 3 minutes.

As the lamb sears, use a spoon to baste it with the melted butter. Once done, transfer the lamb to a cutting board and let it rest for 8 to 10 minutes before carving.

While the lamb rests, prepare the Minty Salsa Verde. In a bowl, combine all the salsa verde ingredients and mix well. Taste and adjust seasoning with salt, pepper, and lemon juice as needed. Cover and let it sit at room temperature until ready to serve. If preparing in advance, refrigerate the salsa verde and take it out 20 minutes before serving.

Preheat your oven or Traeger grill to 450°F. Fill a saucepan with water, add the potatoes and ½ teaspoon of salt. Bring to a boil over high heat and cook the potatoes until just fork-tender, about 12 minutes.

Drain the potatoes and allow them to dry completely. Transfer them to a large sheet pan lined with parchment paper. Add the beef tallow, salt, and pepper to taste, along with thyme. Toss to coat the potatoes evenly.

Using the bottom of a measuring cup or small bowl, gently smash each potato to about ¼-inch thick discs. Ensure they are spaced apart on the sheet pan and then place them in the preheated oven.

Bake until the potatoes are golden brown and crispy, approximately 45 minutes total, flipping them halfway through. Serve alongside the reverse-seared rack of lamb and Minty Salsa Verde.