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

God’s holiness is manifested at the Cross. Wondrously and yet most solemnly does the Atonement display God’s infinite holiness and abhorrence of sin. How hateful must sin be to God for Him to punish it to its utmost deserts when it was imputed to His Son!…The “god” which the vast majority of professing Christians “love” is looked upon very much like an indulgent old man, who himself has no relish for folly, but leniently winks at the “indiscretions” of youth. But the Word says, “Thou hatest all workers of iniquity” (Ps. 5:5). And again, “God is angry with the wicked every day” (Ps. 7:11). But men refuse to believe in this God, and gnash their teeth when His hatred of sin is faithfully pressed upon their attention. No, sinful man was no more likely to devise a holy God than to create the Lake of fire in which he will be tormented for ever and ever.

A.W. Pink

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

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