ROASTED RACK OF LAMB
2 racks of lamb (8 chops each)
2 Tblsp fresh rosemary, chopped
2 Tblsp fresh oregano, chopped
3 cloves garlic, minced
3 Tblsp olive oil
salt & freshly ground black pepper

Combine the herbs, garlic and olive oil and spread on the racks of lamb to marinate for at least 6 hours in the refrigerator.

Let the lamb come to room temperature for 30 minutes before roasting. Preheat the oven to 425 degrees F. Salt and pepper the racks and roast for 20 to 25 minutes or until the internal temperature reaches 125 degrees F for medium rare.

Let the lamb rest for 10 minutes before carving into chops. Carve and serve immediately, with yogurt-mint sauce drizzled around the meat.

YOGURT-MINT SAUCE
1 cup plain yogurt
2 cloves garlic, minced
1 bunch fresh mint, chopped
juice of 1 lemon
salt & freshly ground black pepper

Combine the first four ingredients and season to taste with salt and freshly ground black pepper. Refrigerate for several hours while the flavors develop.