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1
Combine the first 6 ingredients in a large shallow non-reactive container.
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2
Place lamb in marinade and let marinate in the refrigerator for 2 to 3 hours.
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3
Preheat a grill over medium heat.
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4
Remove lamb from marinade and grill lamb racks until desired degree of doneness.
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5
Top with the Roasted Garlic Rosemary Butter and serve with the balsamic mint vinaigrette.
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6
Roasted Garlic Rosemary Butter:
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7
6 large garlic cloves, peeled
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8
Olive oil, for roasting garlic
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9
1 tablespoon chopped fresh rosemary leaves
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10
1 stick butter, softened
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11
Pinch salt
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12
Cook the garlic in olive oil in a skillet on the stove for 15 to 20 minutes, or until soft and fragrant.
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13
Remove from heat and let cool slightly.
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14
Add garlic-olive oil mixture and all remaining ingredients to a food processor and process until thoroughly combined.
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15
Keep refrigerated until ready to use.
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16
1 tablespoon Dijon mustard
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17
1/2 cup fresh mint leaves
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18
2 peeled shallots
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19
1/2 cup balsamic vinegar
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20
1 1/2 cups olive oil
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21
Salt and freshly ground pepper
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22
In a food processor, combine the mustard, mint, shallots, and balsamic vinegar by pulsing a few times.
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23
With the food processor running, slowly add the olive oil, and salt and pepper, to taste.
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24
Process the mixture again until smooth.
