In a food processor, blend together the 12 cloves of garlic, 3 large shallots, and 1 cup of fresh herbs until finely chopped. Slowly drizzle in ⅓ cup of extra-virgin olive oil while blending, then mix in ¼ teaspoon of crushed red pepper flakes for a hint of heat.

Generously slather the garlic-herb marinade over both sides of the frenched racks of lamb, ensuring they are well coated. Cover tightly with foil and refrigerate for at least 4 hours, or ideally overnight.

Prepare your grill by setting one side to high heat, reaching around 500°F.

Remove the marinated lamb from the refrigerator and allow it to come to room temperature for about 1 hour. Season both sides of the lamb with 3 teaspoons of kosher salt and 2 teaspoons of freshly ground black pepper.

While the lamb rests, toss the sliced zucchinis, yellow squash, and halved corn in a separate baking sheet with 2 tablespoons of olive oil, along with a sprinkle of salt and pepper.

Place the prepared lamb on the hot side of the grill, fat cap facing down. Grill for 7-8 minutes until the exterior is beautifully charred.

After the initial sear, move the lamb to the unlit side of the grill, covering it again. Grill until the internal temperature reaches 130°F for medium-rare, which should take about 15-20 minutes.

Place the seasoned vegetables on the grill, starting with the corn. Grill for 12-15 minutes, turning occasionally until charred and tender. Add the zucchini and squash, grilling each for about 3-4 minutes per side. Finally, grill the on-the-vine tomatoes for 5 minutes.

Once the lamb and vegetables are grilled to perfection, remove them from the grill and let the lamb rest for 10 minutes. Slice the Grilled Rack of Lamb and arrange it artfully with the vibrant summer vegetables, drizzling it with balsamic glaze.