Rack of Lamb With Mint Salsa

4 racks of lamb, cut with 4 chops on each rack
1 cup fresh mint leaves
1 cup fresh flat-leaf parsley leaves
16 cornichons (baby gherkins)
4 teaspoons capers
1/2 cup extra virgin olive oil
4 teaspoons white wine vinegar, or to taste
Sugar to taste
Maldon or other sea salt
Ground black pepper.

1. Allow lamb to come to room temperature. Heat oven to 425 degrees.

2. Process mint and parsley leaves in a food processor until finely chopped. Scrape
down side of processor. Add gherkins and capers, and process to combine.

3. With processor on, pour oil down funnel. Add vinegar and sugar, and season with
salt and pepper.

4. Use the tip of a small sharp knife to score lamb fat, drawing diagonal lines in a
diamond pattern at 1-inch intervals. Just break surface of fat and don't go into meat.
Using a pastry brush or your fingers, paint fat with a coating of mint salsa, saving the
rest to serve with the lamb.

5. Place racks of lamb in a roasting pan and cook about 35 minutes or until an instant-read
thermometer reads 130 degrees for medium rare.

Yield: 6 servings.