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Marinated rack of lamb

Marinated rack of lamb
with herb sauce

Ingredients (5 to 6 servings)
1/2 cup Núñez de Prado Extra Virgin Olive Oil
1/2 cup dry sherry
4 large cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
2 eight-rib racks of lamb

1. Mix olive oil, sherry, and garlic.

2. Place racks of lamb in a heavy-duty resealable plastic bag and pour oil/sherry/garlic mixture over lamb.

3. Marinate for 12 to 24 hours in refrigerator.

4. Drain racks of lamb.

5. Roast bone-side down at 500 degrees until internal temperature reaches 130 degrees, about 20 minutes.

6. Remove from oven, cover with a tea towel, and let rest for 5 minutes.

7. Carve into chops; serve with herb sauce (recipe below).

Herb sauce
1/2 cup roughly chopped fresh cilantro
1/2 cup roughly chopped fresh mint
3/4 cup extra virgin olive oil
2 tablespoons sugar

Purée all ingredients in a blender or food processor and spoon over roasted lamb.

Marinated rack of lamb
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