The Mansion Original Rack of Lamb

• 1 1/2 cups soy sauce
• 1 1/2 cups Burgundy wine
• 1 cup red wine vinegar
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 4 (10 to 12-ounce) racks of lamb, frenched
• Roasted Garlic Rosemary Butter, recipe follows
• Balsamic Mint Vinaigrette, recipe follows

1. Combine the first 6 ingredients in a large shallow non-reactive container.
2. Place lamb in marinade and let marinate in the refrigerator for 2 to 3 hours.
3. Preheat a grill over medium heat.
4. Remove lamb from marinade and grill lamb racks until desired degree of doneness.
5. Top with the Roasted Garlic Rosemary Butter and serve with the balsamic mint vinaigrette.
6. Roasted Garlic Rosemary Butter:
7. 6 large garlic cloves, peeled
8. Olive oil, for roasting garlic
9. 1 tablespoon chopped fresh rosemary leaves
10. 1 stick butter, softened
11. Pinch salt
12. Cook the garlic in olive oil in a skillet on the stove for 15 to 20 minutes, or until soft and fragrant.
13. Remove from heat and let cool slightly.
14. Add garlic-olive oil mixture and all remaining ingredients to a food processor and process until thoroughly combined.
15. Keep refrigerated until ready to use.
16. 1 tablespoon Dijon mustard
17. 1/2 cup fresh mint leaves
18. 2 peeled shallots
19. 1/2 cup balsamic vinegar
20. 1 1/2 cups olive oil
21. Salt and freshly ground pepper
22. In a food processor, combine the mustard, mint, shallots, and balsamic vinegar by pulsing a few times.
23. With the food processor running, slowly add the olive oil, and salt and pepper, to taste.
24. Process the mixture again until smooth.

soy sauce, burgundy wine, red wine vinegar, black pepper, oregano, garlic, lamb, garlic, vinaigrette

Taken from www.foodnetwork.com/recipes/the-mansion-original-rack-of-lamb-recipe.html (may not work)