* Exported from MasterCook *
Racks Of Lamb With Lemon & Mint
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Christmas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Racks of lamb (ea.3/4 lb.)
2 tb Chopped fresh mint (or
1 t Grated lemon rind
1 tb Vegetable oil
1 Lemon mint marinade:
1 1 tsp dried)
2 tb Lemon juice
1 Pinch of pepper
Place each rack of lamb, meaty side up, on cutting
board. Using sharp paring knife, cut line across rack
where meaty portion begins, about 3 inches down from
rib ends. Cut off layer of fat between line and rib
ends.
Cut off meat and fat between bared ribs to expose
bones. Scrape exposed rib bones clean, removing any
remaining meat and fat. Trim fat from meaty portion of
ribs to 1/8 inch thickness, lifting away fat as you
work.
With rib ends up, press racks together to interlink
bones. Separate bases about 1 inch to stabilize; place
in shallow dish.
LEMON MINT MARINADE: Whisk together mint, lemon rind
and juice, oil and pepper; brush over lamb. Let stand
at room temperature for 30 minutes.
Place lamb on greased rack in roasting pan; drizzle
with any remaining marinade. Cover exposed ribs with
foil to prevent charring. Roast in 450F oven for 10
minutes. Reduce heat to 325F; roast for 40 minutes or
until meat thermometer registers 140F for rare and
150F for medium-rare.
Transfer to warm platter; tent with foil and let stand
for 10 minutes. To serve, remove all foil; carve
between bones. Makes 4 servings. Typed in MMFormat by
cjhartlin@msn.com Source: Canadian Living's Family
Cookbook. NYC Nutrilink:
M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC
Nutrilink: M0^00000,M0^00000,M0^00000
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