It is difficult to describe the delectable, tasty dining experience of a tender, perfectly roasted rack of lamb. Today’s lamb is not the gamey meat of the 1970’s, but clean and fresh. Don’t believe me? Ask my thirteen year old son, who ate five chops!  (OK, I can’t tell you the real number but it was more).  A rack of lamb with the toasted rub on the outside makes a beautiful presentation.  And the sauce? A twist on the traditional chimichurri sauce, accented with mint. Pleasantly pungent, bright, and delicious with any meat, I know that you will enjoy this preparation of rack of lamb!