Rack of Lamb
(Serves 4)

7-8 bone rack of lamb
¼ cup Sciabica's or Marsala Extra Virgin Olive Oil
¼ cup fresh rosemary, chopped
¼ cup fresh mint, chopped
6 cloves garlic, minced (or to taste)
salt and pepper to taste

Combine in small mixing bowl, olive oil, garlic, rosemary, mint, salt, and pepper.

Remove as much fat from lamb as possible. Rub olive oil mixture all around lamb.

Preheat oven to 450 degrees. Place lamb on rack in baking pan. Bake 12 minutes. Reduce heat to 325 and bake until desired teperature is reached. Check with instant read themometer, 140 degrees for medium rare.

Remove from oven, cover with foil. Let meat stand for 10 to 15 minutes. Slice, serve with apricot sauce.

Apricot Sauce

2 cups dried apricot halves (preferably Blenhum)
¼ cup honey
½ cup mint
1 cup water
¼ cup limoncello

In a saucepan, combine all ingredients, stew until softened.