Herbed rack of lamb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Racks of lamb, trimmed of fat | |
| 2 | tablespoons | Dijon mustard |
| 2 | tablespoons | Soy sauce |
| 2 | larges | Cloves garlic, crushed |
| 1 | teaspoon | Dried rosemary |
| ½ | teaspoon | Ground ginger |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Ground marjoram |
| Ground pepper to taste | ||
| 2 | tablespoons | Olive oil |
| 4 | portions | |
Directions
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)