Ingredients:
4 large garlic cloves
3 T chopped fresh rosemary leaves
1 ½ t dried oregano
Salt and pepper to taste
½ c freshly squeezed lemon juice
½ c good olive oil
½ c dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Directions:
Place the garlic, rosemary, oregano, 1 ½ t salt, and ¾ t pepper in a food processor and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
When ready to cook, remove the lamb from the marinade, sprinkle generously with salt and pepper and grill for 4-5 minutes on each side. Remove to a platter and cover tightly with foil. Set aside for 10 minutes. You can also broil the lamb 6 inches from the heat for 10 min. Serve hot with cold yogurt mint sauce.
(from Barefoot Contessa’s How Easy Is That?)
What We Cooked Last Night 