2 racks of lamb, 2 lb each,
    French trimmed
2 tbs vegetable oil
3 cloves garlic, minced
2 tsp dried rosemary,
   crumbled 

Mint Sauce: 

1/3 cup red Bordeaux
3 tbs raspberry vinegar
1/2 chopped fresh mint
6 peppercorns, crushed
1 large shallot, minced
3 egg yolks
8 tbs unsalted butter, chill
1 tsp salt
1/8 tsp paprika 	

Preheat oven to 375°F.

Using sharp knife, score lamb fat in diamond pattern, cutting only 1/4-inch deep. In large skillet, heat oil over medium high heat. Add racks of lamb, one at a time, and sear fat until browned, about 1 minute. Place meat, backbone side down, in roasting pan, rub garlic and rosemary into fat. Roast until meat thermometer inserted in thickest part of meat reaches 140°F for rare, about 30 minutes, or 160°F for medium, about 40 minutes. Transfer to heated platter, let meat stand for 5 minutes before carving. To serve, cut lamb into rib portions. Arrange two ribs on each dinner plate.

Mint Sauce:  In small saucepan, bring wine, vinegar, mint, peppercorns and shallot to a boil over medium high heat. Reduce to 2 tablespoons. Strain liquid, discard mint, peppercorns and shallot. In double-boiler, over hot, but not boiling water, whisk together reduced liquid and egg yolks. Cook, whisking constantly, until slightly thickened. Add butter, 2 tablespoons at a time, whisking constantly, until butter melts and mixture is thickened. Stir in salt and paprika.

 Wine:  Ch La Mission-Haut-Brion, Ch Ducru-Beaucaillou, Ch Montrose, Ch Haut-Bailly, Cabernet Sauvignon,Volnay, Chambolle-Musigny, Sauvigny-les-Beaune, Beaujolais cru, Champagne Rosé