Name: Rack of Lamb with Fresh Herbs and Garlic
Yield: 6 Servings
Ingredients: 10 garlic cloves, peeled; ½ cup (packed) fresh mint leaves; ¼ cup (packed) fresh parsley leaves; ¼ cup fresh rosemary leaves (pulled from sprigs); 2 teaspoons coarsely ground black pepper; 2 teaspoons herbes de Provence*; 6 tablespoons olive oil; 3 1-1¼ pound well-trimmed racks of lamb (each with 8 bones); *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

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