Lamb With Mint Vinaigrette

Last August my girlfriend Beth and I cooked for our friends wedding in Montana. That definitely had to be the most ambitious culinary undertaking I had ever done but knew, that with proper organization and the help of all of Quinty's friends, we could pull it off. We did so in complete style. My husband David headed up the grill station and one of the items off that grill was Lamb Loin Chops with Mint Vinaigrette. Marilyn (the head of ALL the shopping) was able to talk Costco into cutting the chops two inches thick and David cooked them a perfect medium rare. Wolfgang Puck's mint vinaigrette is a perfect pairing for lamb even though he calls for chicken sate in his cookbook, "Adventures in the Kitchen". I hope you all enjoy this recipe, especially my fan who ask for it in Montana!! The recipe below calls for rack of lamb but it is also great with lamb loin chops, shoulder chops or lamb sates.

Rack of Lamb with Mint Vinaigrette

Serves 6

• 2 racks of lamb, fat completely removed, seasoned with salt and olive oil
• 1 tablespoon olive oil
• 1 small bunch fresh mint (about 1 cup) lightly packed, stems removed
• 1 egg yolk
• ¼ cup seasoned rice wine vinegar
• 1 tablespoon soy sauce
• ½ teaspoon ground coriander
• ½ cup peanut oil
• ¼ teaspoon freshly ground pepper

Preheat oven to 400 degrees.

Heat a large sauté pan over medium-high heat, add oil and, when just smoking, add the lamb, flesh side down and sear well. Turn over to the bone side and sear again. Place on a roasting pan bone side down. Bake for 20 to 25 minutes until the meat registers 120 on an instant read thermometer. Cover loosely with foil and let rest for at least 10 minutes before cutting. To barbeque, preheat grill to medium and place lamb bone side down on grill, cover. Grill for 10 to 12 minutes, turn to the flesh side and grill until meat tests at 120 degrees, about 10 more minutes. Cover and let rest for 10 minutes.

While meat is cooking make the vinaigrette. In a blender or food processor, combine mint, yolk, vinegar, soy sauce and coriander with a little oil. With the motor slowly running, pour in the remaining oil and blend until smooth. Refrigerate, covered, until needed.

Cut rack into individual serving pieces by slicing the meat between each bone. Pour a bit of vinaigrette onto the lamb and serve with vinaigrette on the side.