lamb, mint-cashew crusted rack of
- 1 cup chopped fresh mint, divided
- 1 cup olive oil, divided
- 1/3 cup toasted cashews, finely chopped
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 1 1/2-2 lb racks of lamb
- 1/3 cup chopped fresh parsley
- 3 tbl balsamic vinegar
- 2 cloves garlic, minced
preheat oven to 400. line a lg rimmed baking sheet with aluminum foil
in a small bowl, stir together 1/4 cup each mint and olive oil, cashews, salt and pepper; spread mixture over lamb until well coated. place on prepared pan.
bake for 15 min or until meat thermometer reads 140 or to desired degree of doneness. let stand for 5 min. slice each rack into fouths.
on a cutting board, using a fork, stir together parsley, vinegar, garlic, and remaining 3/4 cup each mint and olive oil. roll lamb inherb mixture and serve immediately.