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lamb, mint-cashew crusted rack of


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  • 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



Step 1

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.

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