Ingredients

16 whole cloves

2 well-trimmed 8-rib racks of lamb, each about 1 1/4 pounds, each cut into 4 double chops

2/3 cup olive oil

1/2 cup chopped fresh mint leaves

1/4 cup white wine vinegar

1 tablespoon whole grain Dijon mustard

• 2 plum tomatoes, seeded, chopped

Description

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