Minted Rack Of Lamb With Balsamic Stone Fruit

• 1 cup loosely packed mint leaves, plus extra to serve
• 1/4 cup olive oil
• 2 cloves garlic, quartered
• 1 None long red chili pepper, seeded and chopped
• 4 None racks of lamb (3 ribs each)
• 2 None nectarines, pitted and cut into wedges
• 2 None red plums, pitted and cut into wedges
• 2 None peaches, pitted and cut into wedges
• 1/4 cup balsamic vinegar
• 1/4 cup packed brown sugar
• 2 cloves garlic, crushed

1. Preheat the oven to 400u0b0F.
2. Place mint, oil, garlic and chili pepper in a food processor or blender. Process until smooth. Rub mixture over lamb. Season to taste. Place in a large greased roasting pan.
3. Combine nectarines, plums, peaches, balsamic vinegar, brown sugar and garlic in a large bowl. Toss well. Place in pan with lamb.
4. Roast for 25-30 mins until lamb is cooked to desired doneness. Place lamb racks on a serving platter. Let stand, covered with foil, for 10 mins before serving. Serve sprinkled with additional mint leaves.

mint, olive oil, garlic, long red chili pepper, racks of lamb, nectarines, red plums, peaches, balsamic vinegar, brown sugar, garlic

Taken from recipes-plus.com/api/v2.0/recipes/25946 (may not work)