| 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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