|3 racks of lamb, Frenched||2 cloves garlic|
|1/2 lime, juiced||2 teaspoons sugar|
|1/2 cup vegetable oil||1 jalapeno, seeded and minced|
|1 cup mint leaves, cleaned and picked||1/4 teaspoon ground cumin|
|1 cup cilantro leaves, cleaned and picked||Salt and pepper to taste|
Blend all of the marinade ingredients in a food processor until smooth. Season with salt and pepper to taste.
Put racks into 2 sealable plastic bags—2 racks in 1 bag and 1 rack in the other—and portion about 3/4 of the marinade into the 2 bags, reserving 1/4 of the marinade. Coat the lamb evenly with the marinade. Close the bags and refrigerate for 1 to 4 hours.
Preheat oven to 425 degrees Fahrenheit. Prop the lamb racks up against each other on a foil-lined baking tray and roast for 18 to 22 minutes, or until internal temperature reads 130 to 140 degrees Fahrenheit for medium-rare.
Take lamb out of the oven and let it rest for 10 minutes. Serve with remaining marinade as a sauce, couscous and a green vegetable such as asparagus or broccoli rabe.
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