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Barbecued Rack of Lamb with Tomato-Mint Dressing
- 16 whole cloves
- 2 well-trimmed 8-rib racks of lamb, each about 1 1/4 pounds, each cut into 4 double chops
- 2/3 cup olive oil
- 1/2 cup chopped fresh mint leaves
- 1/4 cup white wine vinegar
- 1 tablespoon whole grain Dijon mustard
- 2 plum tomatoes, seeded, chopped
Directions:View on Bon Appetit
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