Ingredients (serves 2)

For the marinade

• 1 frenched rack of lamb
• 2 T. fresh rosemary
• 1 T. fresh mint
• 1 T. Dijon mustard
• 1/4 c. olive oil
• 3 T. honey
• 8 cloves of garlic
• 2 t. salt
• 1/2 t. pepper

For the glaze

• 3 T. honey
• 1/4 c. soy sauce

For the reduction

• 1/2 c. dry red wine
• 1 T. balsamic vinegar
• dash of salt and pepepr

Instructions

Rinse your lamb rack and pat it dry. Leave it at room temperature for 30 minutes.

In a food processor or blender, combine all the marinade ingredients until the garlic is finely minced and the ingredients are completely combined.

Reserve 1 T. of the marinade and set aside. Rub the remaining marinade on both sides of the meat.

Let the meat rest at room temperature for another 30 minutes-1 hour.

Preheat the oven to 450 degrees.

Transfer the meat to a lightly greased cookie sheet and then into the hot oven.

Whisk together the glaze ingredients and gently baste the lamb every 5 or so minutes. It will take about 20 minutes for it to reach medium and 25 for medium well.

Remove the lamb from the oven and let it rest for 20 minutes.

While the meat is resting, heat the reserved marinade in a small skillet on medium-high heat for a couple minutes to toast the garlic through. Then deglaze the pan by adding the red wine and balsamic.

Lower the heat to medium-low and allow the mixture to reduce, stirring occasionally. You want a nice thick, dark colored reduction.

Slice the lamb into individual ribs and drizzle with the wine reduction.