Rack of Lamb on Mint Salad

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Ingredients

Serves: 6

3 6-rib racks of lamb - bones frenched

1/4 cup reduced sodium soy sauce

1/4 cup balsamic vinegar

1 Tbsp orange zest

Salt and Pepper

1 tsp ground cumin

1 tsp ground coriander

2 Tbsp fresh lemon juice

1 large clove garlic, minced

1/4 cup olive oil

1 pound baby arugula, washed, dryed

1 cup fresh mint leaves, washed

1/2 cup sliced toasted almonds

4 ounce mandarin oranges, drained

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Instructions

For marinade combine soy sauce, vinegar and orange zest. Combine marinade and lamb racks and marinate at room temperature for 1-2 hours.

Preheat oven to 450F. Remove racks and pat dry and season with salt and pepper. Brown the racks on all sides in a large skillet, one at a time.

Move racks to large rimmed baking sheet. Cook for 15 minutes until med-rare. Cover with foil and let rest for 5 minutes before slicing.

In meantime emulsify cumin, coriander, lemon juice, garlic and olive oil. Toss with mint and arugula.

Spread greens on a serving platter. Top with sliced lamb almonds and mandarin slices.