Name: Black Pepper and Herb-Crusted Rack of Lamb
Ingredients: 4 Lamb racks; defrosted; 1 1/2 ts Olive oil; 1 Garlic clove, minced; 1 tb Black pepper; coarse crushed; 1 tb Chervil; minced, fresh; 1/2 ts Rosemary; dried; 1/2 ts Coarse salt; 1/4 ts Thyme; dried

CATEGORY	CUISINE	TAG	YIELD
Meats		Lamb, Main dish	8	Servings

INGREDIENTS

4		Lamb racks; defrosted
1 1/2	ts	Olive oil
1		Garlic clove, minced
1	tb	Black pepper; coarse crushed
1	tb	Chervil; minced, fresh
1/2	ts	Rosemary; dried
1/2	ts	Coarse salt
1/4	ts	Thyme; dried

INSTRUCTIONS

Pat lamb dry and brush all over with oil. Combine garlic, pepper, chervil,
rosemary, salt and thyme. Rub into lamb; cover and refrigerate for at least
2 hours. Set shallow roast pan in oven and preheat to 475F(240C). Place
lamb racks in pan fat side up and roast for 10 minutes. Reduce heat to
375F(190C) and roast another 20 minutes or until internal temperature
reaches 130F(54C). Transfer to cutting board and let stand, covered with
tent of foil, for 5 minutes. Carve between ribs to serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”