Barbecued Rack of Lamb with Tomato-Mint Dressing

1. 1

   Press 2 whole cloves, close to bone, into each double lamb chop.

2. 2

   Arrange chops in 13x9x2-inch glass baking dish.

3. 3

   Whisk oil, mint, vinegar, and mustard in small bowl to blend.

4. 4

   Season dressing generously with salt and pepper.

5. 5

   Spoon 1/3 cup dressing over lamb and turn to coat evenly; reserve remaining dressing in bowl.

6. 6

   Let lamb marinate at room temperature 2 hours or cover and refrigerate up to 6 hours, turning lamb occasionally.

7. 7

   Prepare barbecue (medium-high heat).

8. 8

   Mix tomatoes into reserved dressing in bowl.

9. 9

   Grill lamb until cooked to desired doneness, turning occasionally, about 10 minutes for medium-rare.

10. 10

    Transfer lamb chops to platter; spoon tomato-mint dressing over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.