Roast Rack Of Lamb

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Washington Post


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1/2 cup plus 3 tablespoons olive oil

9 medium cloves garlic

4 medium shallots

4 tablespoons Dijon-style mustard

1/2 cup packed mint leaves, finely chopped

4 sprigs rosemary (leaves only), finely chopped

2 tablespoons light brown sugar

1 tablespoon white wine vinegar (or champagne vinegar)

1 teaspoon salt

3 racks (3 3/4 to 4 1/2 pounds) lamb, trimmed so that the bone ends of the rack are exposed

Mint sprigs, for garnish

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