Rack of Lamb with Mint and Capers

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Emilie

ingredients

• FOR THE LAMB:
• 4 garlic cloves, crushed
• 1/2 cup fresh mint, roughly chopped
• 2 teaspoons finely grated lemon zest
• 1/4 cup fresh lemon juice (from 2 lemons)
• 1/2 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 2 racks of lamb (about 3 pounds), frenched
• 2 tablespoons safflower oil
• FOR THE CAPER-MINT SAUCE:
• 1/2 cup salt-packed capers, rinsed well
• 2 cups fresh mint
• 2 teaspoons finely grated lemon zest
• 1/4 cup fresh lemon juice (from 2 lemons)
• 1/4 cup minced shallots (from 2 shallots)
• 1/2 cup extra-virgin olive oil
• FOR SERVING:
• Lemon wedges, for garnish
• Fresh mint sprigs, for garnish

Source: Emilie

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