Rack of Lamb
I love mint with lamb, but not mint jelly. I like to use fresh mint when marinating lamb chops and when roasting lamb. Here I have encrusted the rack of lamb in a mint and garlic paste, works just as well on a leg of lamb.
1 8 rib rack of lamb, trimmed and frenched
1 cup fresh mint leaves
5 cloves garlic
1 tablespoon kosher salt
1 tablespoon pepper corns

In a small food processor, combine mint leaves, garlic, salt and pepper and process to a paste. Spread over roast. Place roast flat side on an oven rack and bake in a 400 degree oven for 15 minutes. Lower heat to 375 and bake for half and hour or until meat thermometer inserted into thickest part registers 145 degrees; remove from oven, cover and allow to rest while thermometer rises to 150. Carve and serve.