Barbecued Rack Of Lamb With Tomato-Mint Dressing

Recipe 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	157ml	Olive oil
1/2 cup	20g / 0.7oz	Chopped fresh mint leaves
1/4 cup	59ml	White wine vinegar
1 tablespoon	15ml	Whole-grain Dijon mustard
2		Plum tomatoes - seeded, chopped

Recipe Instructions

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.

Source:
Bon Appetit, July 2003

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