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
• 6 large garlic cloves, peeled
• Olive oil, for roasting garlic
• 1 tablespoon chopped fresh rosemary leaves
• 1 stick butter, softened
• Pinch salt
• 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

Instructions

1. Combine the first 6 ingredients in a large shallow non-reactive container. Place lamb in marinade and let marinate in the refrigerator for 2 to 3 hours.
2. Preheat a grill over medium heat. Remove lamb from marinade and grill lamb racks until desired degree of doneness. Top with the Roasted Garlic Rosemary Butter and serve with the balsamic mint vinaigrette.
3. 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.
4. 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.