MMMMM----   Recipe via Meal-Master (tm) v8.06

     Title: Roasted Rack of Lamb With Icicle Radishes
Categories: Lamb/mutton, Vegetable, Herbs, Wine, Citrus
     Yield: 10 Servings

    15 lb Lamb (4 racks)
     1 c  Extra-virgin olive oil
     1    Orange; juice & zest of
   1/2 bn Fresh rosemary; needles
          - stripped from the stem
          Salt & fresh ground pepper
     2 bn Icicle radishes; trimmed,
          - well-washed
     2 tb A-P flour
   750 ml Red zinfandel wine
     1 c  Kalamata olives; pitted
     2 bn Watercress; trimmed, well
          - washed

 Ask the butcher to remove the chine bone (back bone) from each rack
 of lamb, to clean and "french" the ribs, and trim the fat cap on
 the meat.

 Set the oven @ 450 F/232 C.

 In a small bowl, mix the olive oil with the orange juice, zest, and
 half of the rosemary to flavor the oil. Pour the rosemary oil over
 the lamb and rub it into the meat really well; season with a
 generous amount of salt and pepper. Place the racks of lamb side by
 side in a large roasting pan, with the rib bones facing up; wrap
 the bones in foil to prevent blackening in the oven. Toss the
 radishes with a little oil and put them in the roasting pan next to
 the lamb.

 Roast until the internal temperature of the meat at the thickest
 point registers 130 F for medium-rare doneness, about 40 to
 50 minutes. The radishes should be tender and golden.

 Remove the racks of lamb to a carving board to rest, tent them with
 foil. Drain the excess fat from the roasting pan and set the pan on
 two burners over medium-high heat. Sprinkle the flour into the pan
 drippings and stir to cook out the starchy taste of the flour.
 Gradually pour in the wine, stirring constantly to scrape up the
 brown bits and avoid lumps. Toss in the remaining rosemary and
 simmer for 15 minutes to reduce, season with salt and pepper. Add
 the olives and cook another 2 minutes to heat through.

 To Serve:

 Cut the racks of lamb between the ribs into chops. Arrange 2 lamb
 chops on each plate with the roasted radishes, the olive-wine
 sauce, and a small pile of watercress.

 Recipe courtesy of Tyler Florence

 Recipe FROM: https://www.foodnetwork.com

 Uncle Dirty Dave's Archives

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