Barbecued Rack Of Lamb With Tomato Mint Dressing Recipe

• 16 whl cloves
• 2 x well-trimmed 8-rib racks of lamb abt 1 1/4 lbs ea, and each cut into 4 double chops
• 2/3 c. extra virgin olive oil
• 1/2 c. minced fresh mint leaves
• 1/4 c. white wine vinegar
• 1 Tbsp. whole-grain Dijon mustard
• 2 x plum tomatoes seeded, minced

1. Press 2 whole cloves, close to bone, into each double lamb chop.
2. Arrange chops in 13- by 9- by 2-inch glass baking dish.
3. Whisk oil, mint, vinegar, and mustard in small bowl to blend.
4. Season dressing generously with salt and pepper.
5. Spoon 1/3 c. dressing over lamb and turn to coat proportionately; reserve remaining dressing in bowl.
6. Let lamb marinate at room temperature 2 hrs or possibly cover and chill up to 6 hrs, turning lamb occasionally.
7. Prepare barbecue (medium-high heat).
8. Mix tomatoes into reserved dressing in bowl.
9. Grill lamb till cooked to desired doneness, turning occasionally, about 10 min for medium-rare.
10. Transfer lamb chops to platter; spoon tomato-mint dressing over and serve.
11. This recipe yields 4 servings.

cloves, chops, extra virgin olive oil, mint leaves, white wine vinegar, wholegrain, tomatoes

Taken from cookeatshare.com/recipes/barbecued-rack-of-lamb-with-tomato-mint-dressing-78713 (may not work)