Barbecued Rack of Lamb with Tomato-Mint Dressing

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

1. Press 2 whole cloves, close to bone, into each double lamb chop.
2. Arrange chops in 13x9x2-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 cup dressing over lamb and turn to coat evenly; reserve remaining dressing in bowl.
6. Let lamb marinate at room temperature 2 hours or cover and refrigerate up to 6 hours, turning lamb occasionally.
7. Prepare barbecue (medium-high heat).
8. Mix tomatoes into reserved dressing in bowl.
9. Grill lamb until cooked to desired doneness, turning occasionally, about 10 minutes for medium-rare.
10. Transfer lamb chops to platter; spoon tomato-mint dressing over and serve.

cloves, lamb, olive oil, mint leaves, white wine vinegar, whole grain dijon mustard, tomatoes

Taken from www.epicurious.com/recipes/food/views/barbecued-rack-of-lamb-with-tomato-mint-dressing-108295 (may not work)