Rack of Lamb on Mint Salad

Sausage and Winter Greens Risotto recipe Serves 6

3 6-chop 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

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.

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