Barbecued Rack of Lamb with Tomato-Mint Dressing

Barbecued Rack of Lamb with Tomato-Mint Dressing
Photo by Mark Thomas

Ingredients

  • 16 whole cloves
  • 2 plum tomatoes
  • ½ cup fresh mint leaves
  • 2 well-trimmed 8-rib racks of lamb, each about 1 1/4 pounds
  • 1 tablespoon whole grain Dijon mustard
  • ¼ cup white wine vinegar
  • 2/3 cup olive oil

Press 2 whole cloves, close to bone, into each double lamb chop. Arrange chops in 13x9x2-inch glass baking dish. Whisk oil, mint, vinegar, and mustard in small bowl to blend. Season dressing generously with salt and pepper. Spoon 1/3 cup dressing over lamb and turn to coat evenly; reserve remaini...

View full recipe at Epicurious

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