Ingredients

• 1 1/2 cups soy sauce
• 1 1/2 cups Burgundy wine
• 1 cup red wine vinegar
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 4 (10 to 12-ounce) racks of lamb, frenched
• Roasted Garlic Rosemary Butter, recipe follows
• Balsamic Mint Vinaigrette, recipe follows

Directions

Roasted Garlic Rosemary Butter:

6 large garlic cloves, peeled

Olive oil, for roasting garlic

1 tablespoon chopped fresh rosemary leaves

1 stick butter, softened

Pinch salt

Cook the garlic in olive oil in a skillet on the stove for 15 to 20 minutes, or until soft and fragrant. Remove from heat and let cool slightly. Add garlic-olive oil mixture and all remaining ingredients to a food processor and process until thoroughly combined. Keep refrigerated until ready to use.

Balsamic Mint Vinaigrette:

1 tablespoon Dijon mustard

1/2 cup fresh mint leaves

2 peeled shallots

1/2 cup balsamic vinegar

1 1/2 cups olive oil

Salt and freshly ground pepper

In a food processor, combine the mustard, mint, shallots, and balsamic vinegar by pulsing a few times. With the food processor running, slowly add the olive oil, and salt and pepper, to taste. Process the mixture again until smooth.