Roasted American Rack of Lamb, Fingerling Potato and Asparagus with Mint Sauce

From: Executive chef Paula DaSilva, 1500° at Eden Roc, Miami. Yield: 6 servings.

3 American lamb racks
1 bunch rosemary, chopped
2 to 3 Tbsp. olive oil
to taste, salt and black pepper

Potato and Asparagus:
3 lb. fingerling potatoes
1 bay leaf
1 bunch asparagus
2 Tbsp. olive oil
2 Tbsp. butter
2 lemons, juiced
to taste, salt and pepper

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