Ingredients: 1/4 teaspoon black pepper,1 carrot,1/4 cup loosely packed fresh mint leaves, torn,2 bunches frisée torn,1 (1 1/2-lb.) frenched rack of lamb (8 ribs),2 teaspoons olive oil,Orange-Pecan Vinaigrette,1 teaspoon table salt,2 tablespoons vegetable oil
Instructions: