Ingredients
4 oz Salsa Pomodori Verdi
1 ea Rack of Lamb, 24 oz
1 oz Garlic, minced
1 oz Rosemary, fresh
1 oz Mint, fresh
1 oz Grain Mustard
1 oz Extra Virgin Olive Oil
6 oz White Wine
Salt, to taste
Pepper, to taste

Preparation
In a bowl mix grain Mustard, minced garlic and finely chopped rosemary. Clean the Lamb Rack from fat in excess and trim the meat between the ribs, rub the rack with the mixture previously prepared and allow to marinate for 30 minutes. In a non stick pan with the oil, lightly brown the rack of lamb, and then complete the cooking in a preheated oven at 375°F/191°C for 10 minutes. After 5 minutes in the oven, baste with white wine and keep cooking until desired. In the meanwhile finely chop the fresh mint leafs and mix them with the Salsa Pomodori Verdi.

Setting
Once the lamb is cooked allow to rest for 5 minutes, in the meantime filter the juice of the lamb and place on the fire to reduce in half. Slice the rack of lamb by following the ribs and serve coated with its own sauce reduction and a little Green Tomato & Fresh Mint jam on the side.

Specialty Ingredients
#91006 Salsa Pomodori Verdi
#20103 Extra Virgin Olive Oil