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	Herbed Walnut Rack of Lamb 2, 1-1 ½ Lb. Racks of Lamb, frenched ½ Cup Cuisine Perel Walnut Grapeseed Oil ½ Bunch Italian Parsley, leaves only, chopped ¼ Bunch Fresh Mint, leaves only, chopped 3 T. fresh Rosemary, leaves only Salt & Pepper to Taste Serves 4 Preheat oven to 425 F In mixing bowl, blend together parsley, mint, rosemary and all but 3 T of Cuisine Perel Grapeseed Oil	1
	Copyright 2005 Cuisine Perel, All Rights Reserved

	Place Lamb on heavy baking sheet, season with salt and pepper and firmly press ¾ herb mixture onto meat. Reserve ¼ herb mixture to garnish finished lamb before serving Let stand 20 - 30 minutes at room temperature Heat remaining oil in large skillet over high heat Working in batches, quickly sear lamb until brown, about 3-4 minutes each side Transfer to baking sheet and place in oven Roast lamb until thermometer reads 125 F for med.-rare, about 15 minutes Remove from oven, let stand for 15 minutes, cut lamb between bones and serve chops garnished with remaining herb mixture	2
	Copyright 2005 Cuisine Perel, All Rights Reserved