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

     Title: Lemon-Garlic Roasted Rack of Lamb
Categories: Lamb/mutton, Vegetables, Herbs
     Yield: 6 Servings

     2    Racks of lamb; Frenched
     2 tb Olive oil
     6 cl Garlic; fine diced
     1 tb French mustard -OR-
     1 tb Grated horseradish; for
          - those who do not use
          - mustard on Passover
     1    Lemon; zest & juice
          Salt & pepper

 Generously season rack of lamb with salt and pepper.

 In a large bag, add lamb and olive oil, garlic, lemon juice,
 mustard, and lemon zest. Let marinate at least 2 hours or
 overnight.

 Preheat oven to 180 C/350 F.

 Heat a heavy cast iron pan on the stovetop at medium-high heat.

 Remove lamb racks from marinade, pat with towels to remove excess
 oil and liquid (doesn't need to be bone dry, just not dripping).

 Add racks to pan and brown on each side, about 4 minutes per side.

 Move pan to oven and let roast for 15 minutes, fat side down.

 Flip racks on other side, and roast an additional 10-15 minutes,
 until internal thermometer reaches 125 F for medium-rare, then
 remove from oven.

 Let stand for 10 minutes before carving.

 RECIPE COURTESY: Johnny Goric

 RECIPE FROM: http://www.israel21c.org

 Uncle Dirty Dave's Archives

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