Barbecued Rack Of Lamb With Tomato-Mint Dressing

Barbecued Rack Of Lamb With Tomato-Mint Dressing
Barbecued Rack Of Lamb With Tomato-Mint Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 16

    whole cloves

  • 2

    well-trimmed 8-rib racks of lamb abt 1 1/4 lbs ea, and 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

Directions

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

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