4 6-inchsprigs of mint use fresh mint during roasting
2ounces mint jelly or mint sauce
Marinade
2 6-inchsprigs of mint
1/2 cupextra virgin olive oildivided
1tbsp chopped garlic
1cup Messina Hof Cabernet Sauvignon (or your favorite Messina Hof bold red wine)
1tbsp cracked fresh peppercorns
dash of salt
dash of salt
Instructions
Marinate lamb a minimum of 30 minutes.
Wrap Frenched bones individually with foil. Place rack of lamb on roasting rack with fat side up. Put roasting rack on a tray with water in the bottom of the tray to keep the oven moist.
Place 2 of the fresh mint springs under the lamb on the rack and 2 on top of the fat side of the lamb. Place lamb in oven and roast at 350 F until internal temperature reaches 135 F for medium rare. (Remember that the lamb will continue to cook once removed from the heat.) Do not overcook.
In the meantime, reduce remaining marinade by 2/3 volume. Add 2 ounces of mint jelly or mint syrup to reduction and stir until dissolved and sauce is consistent.
Let lamb rest 5 minutes and then cut chops individually and spoon sauce over chops.