Chef Kimos' Rack of Lamb
Yield
4 servingsPrep
20 minCook
50 minReady
70 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Rack |
lamb
|
*
|
| 1 | x |
garlic
cloves, sliced |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
vegetable oil
|
*
|
| Sauce | |||
| 2 | tablespoons |
butter
|
|
| ½ | cup |
mint jelly
|
* |
| 2 | tablespoons |
vinegar
|
|
| ]1 | tablespoons |
dry mustard
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Rack |
lamb
|
*
|
| 1 | x |
garlic
cloves, sliced |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
vegetable oil
|
*
|
| Sauce | |||
| 3E+1 | ml |
butter
|
|
| 118 | ml |
mint jelly
|
* |
| 3E+1 | ml |
vinegar
|
|
|
dry mustard
|
*
|
||
Directions
Place slivers of garlic along the bones and the base of the rack.
Salt and pepper all over.
Heat small amount of oil in a skillet to very hot and quickly brown meaty top side of rack only.
Don't allow it to cook or burn.
Place rack in a baking dish .
While oven is preheating to 350 to 375℉ (190℃) F, make sauce.
SAUCE: Heat to just below boiling point while stirring constantly.
Use to baste rack and as a sauce to serve with it.
I usually doubled the recipe to have enough.
Place baking dish on center rack of preheated oven.
Pour ½ of the sauce over rack of lamb.
Cook for about 20+ minutes but usually not more than 25 minutes per pound.
Serve and accept the ovations from family and friends.
