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Rack Of Lamb With Rosemary And Garlic lamb 2 racks lamb (with 6 to 7 ribs each); trimmed, 3/4 to 1 pound 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1/2 teaspoon salt 2 tablespoons mustard 2 tablespoons olive oil 2 tablespoons honey Combine rosemary, thyme, pepper, garlic, salt, mustard, oil and honey. Allow lamb to marinate in the mixture for at least one hour. Place racks in a roasting pan bone side down. Roast in a preheated 425ºF oven for 15 minutes. Reduce heat and continue to cook another 15 minutes or until a meat thermometer inserted into the muscle of the meat (not touching bones or fat) reads 130ºF. Allow racks to rest for 5 to 10 minutes before carving. To carve: Slice between the bones: Serve Crispy Baked Breaded Shrimp as starter and Saffron Rice Pilaf and Roasted Plum Tomatoes as accompaniments. Contributor: Bonnie Stern - Saturday Post Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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