For the lamb chops mix the garlic, olive oil, parsley and oregano together and rub onto the front and back of the rack(s) of lamp. Take a thin strip of aluminum foil and cover the bones for the chops for the first part of the baking.

Prepare the sauce by mixing together the cream cheese, buttermilk, soy sauce, Huacatay black mint paste, cilantro, Thai chili pepper and the mayonnaise. Use either a blender or a stick emulsifier to blend the sauce until smooth and cream.

When ready to start the chops, bring them to room temperature. Preheat oven to 450°. Bake the racks of lamb for 10 minutes then lower the oven to 300° and continue to cook 10-20 minutes until they reach 125° for rare or 135° for medium rare. When they have reached that temperature, remove from oven and let rest for 15 minutes then slice into chops;

Serve with the Huacatay sauce.