CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
|
4 |
Servings |
INGREDIENTS
2 |
|
Racks of lamb, trimmed of fat |
2 |
tb |
Dijon mustard |
2 |
tb |
Soy sauce |
2 |
lg |
Cloves garlic, crushed |
1 |
ts |
Dried rosemary |
1/2 |
ts |
Ground ginger |
1 |
ts |
Dried thyme |
1 |
ts |
Ground marjoram |
|
|
Ground pepper to taste |
2 |
tb |
Olive oil |
|
4 |
portions |
INSTRUCTIONS
1. Whisk together the Dijon, soy, garlic, herbs, spices, and oil. 2. Paint
the marinade generously over the exposed surfaces of lamb. Place the racks
in a roasting pan and let marinate at room temperature for 1 hour. 3. When
ready to serve, preheat the oven to 400o. 4. Roast the lab for 25 minutes
for medium-rare. Remove to a platter, carve the rack and present.
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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