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1. Position the broiler pan and rack 4 inches below the source of heat, then preheat the broiler to its highest setting.
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2. Drop 32 of the mint stalks into a deep bowl and bruise the leaves and stems with the back of a large spoon to release their flavor. Dribble 1 cup of the oil over the mint, add 2 teaspoons of the salt, and turn the stalks about with a spoon to coat them evenly.
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3. Wash the trout briefly under cold running water and pat them dry inside and out with paper towels. Rub the cavities of the fish with the remaining 2 teaspoons of salt, dividing it evenly among them. Then stuff the cavities with the bruised mint stalks.
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4. To wrap each fish, lay 2 bacon slices parallel to one another on a flat surface, spacing them about ½ inch apart. Place 2 of the remaining mint stalks at right angles to the bacon slices in the center of the row and lay a trout over the mint. Place 2 more mint stalks on top of the fish, lift the ends of the bacon slices and wrap them snugly around the mint and fish.
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5. Secure the bacon in place with wooden toothpicks. Repeat, arranging 2 of the mint stalks on both sides of each fish and holding the stalks in place with 2 slices of the bacon.
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6. With a pastry brush, spread the remaining tablespoon of oil evenly over the broiler pan rack. Arrange the trout side by side on the tack and, turning them once with a metal spatula, broil for 4 to 5 minutes on each side, or until they feel firm when prodded gently with a finger.
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7. Using a sharp knife or kitchen scissors, cut the bacon slices along the cavity of each fish and remove and discard the mint stuffing but leave the bacon and the whole mint stalks in place.
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8. Arrange the minted trout attractively on a large heated platter and serve them at once, garnished if you like by decoratively cut lemons.
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