½ cup finely chopped fresh mint
1/2 cup diced fresh tomatoes
2 tsp sea salt
1 T. garlic salt
1 tsp black pepper
1 T. oregano
1/4 cup white wine
Frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat
first seven ingredients together in a bowl. Marinate lamb in mixture
for 1 hour in refrigerator, then bring to room temperature prior to
preparing (about 30 minutes.)
Put oven rack in middle position
and preheat to 400°F. Heat remaining tablespoon oil in a large heavy
skillet over moderately high heat until hot but not smoking, then brown
lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer
to a 13 x 9 x 2 inch roasting pan, arranging fatty sides up.
lamb until thermometer inserted diagonally 2 inches into center (do not
touch bone) registers 130°F (for medium-rare,) 20 to 25 minutes, and
transfer to a cutting board. Let stand 10 minutes, then cut into chops.
Serve with grilled Asparagus or other favorite side. Pairs well with a spicy California Zinfandel or earthy French Syrah.
Presented by: Brazeiro's