From: Executive chef Elise Wiggins, Panzano, Denver, CO. Yield: 4 servings. COLORADO LAMB RACKS: 1.5 Colorado lamb racks (12 chops) MINT SALSA VERDE: 2 cloves garlic, chopped ½ tsp. salt 4 anchovy fillets, preferably salted 1 Tbsp. capers 6 Tbsp. chopped parsley leaves 2 Tbsp. chopped mint leaves 1 Tbsp. red wine vinegar ½ to ¾ cup olive oil For Colorado Lamb Racks: Season lamb racks with kosher salt and pepper. Grill to desired temperature. ...
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