| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Racks of lamb, trimmed of |
|
|
fat |
| 2 |
T |
Dijon mustard |
| 2 |
T |
Soy sauce |
| 2 |
|
Cloves garlic, crushed |
| 1 |
t |
Dried rosemary |
| 1/2 |
t |
Ground ginger |
| 1 |
t |
Dried thyme |
| 1 |
t |
Ground marjoram |
|
|
Ground pepper to taste |
| 2 |
T |
Olive oil |
|
|
portions |
INSTRUCTIONS
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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