| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 4 | Racks of lamb | |
| 4 | Cloves garlic; chopped | |
| Fresh mint to taste | ||
| 1 | ts | Thyme |
| 1 | ts | Rosemary |
| 2 | Bay leaves | |
| 1/4 | c | Olive oil |
| Salt and pepper to taste | ||
| 1/4 | c | Dijon mustard |
| 1 | tb | White wine |
| Bread crumbs |
INSTRUCTIONS
Ask butcher to remove spine bones from racks of lamb. Cut out meat halfway down between rib bones, discarding fat from tops of racks. Rub lamb with garlic, mint, thyme, rosemary and bay leaves. Combine with olive oil in bowl. Marinate in refrigerator for 2 days or longer. Season lamb with salt and pepper. Cut each rack into halves and wrap rib bones with buttered paper to prevent burning. Place in roasting pan. Roast at 400 to 450 degrees for 30 minutes. Reduce oven temperature to 350 degrees. Combine mustard and wine in small bowl; mix well. Remove buttered paper from rib bones. Brush outside of racks with mustard mixture; dip in bread crumbs. Stand lamb in same roasting pan and fold rib bones between each other. Roast at 350 degrees for 10 minutes or until crumbs are brown. Serve standing on platter; garnish with additional mint. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Bruno Wehren, MGM Grand Hotel Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas, NV Recipe by: Las Vegas Best Bets/MGM Grand Hotel Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 19, 1998
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