Herbed Rack of Lamb
27
Herbed Rack of Lamb recipe
Ingredients
| 2 | each |
rack of lamb
trimmed of fat |
* |
| 2 | tablespoons |
dijon mustard
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | large |
garlic cloves
crushed |
* |
| 1 | teaspoon |
rosemary leaves
dried |
|
| ½ | teaspoon |
ginger
ground |
* |
| 1 | teaspoon |
thyme
dried |
* |
| 1 | teaspoon |
marjoram
ground |
* |
| 1 | x |
black pepper
to taste |
* |
| 2 | tablespoons |
olive oil
|
Directions
Whisk together the Dijon, soy, garlic, herbs, spices, and oil.
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.
When ready to serve, preheat the oven to 400℉ (200℃).
Roast the lamb for 25 minutes for medium-rare.
Remove to a platter, carve the rack and present.
