Rack Of Lamb Breadbin Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 Rack: of lamb, about 5-6 lb
3/4 cup: Fresh garlic cloves, peeled
1/2 cup: Olive oil,
Juice of 4 lemons,
3 tbsp: Dry mustard,
2 tbsp: Bouquet garni,
1 tbsp: Tarragon,
Directions:
Plan ahead if you want to try this lamb dish. It is best if marinated for
about four days in the refrigerator. For extra browning, run it under the
broiler for a few minutes just before serving.
Have the butcher cut thru the chine bone so meat can be carved into
individual chops at the table and trim off fat around ends of ribs and
around kidney area.
Combine garlic and all remaining ingredients in food processor bowl or in
blender and process until liquefied. Place roast in large plastic bag,
add marinade, spreading it all over roast and in between cuts made by
butcher. Seal bag and refrigerate at least 2 days. To roast, remove from
bag, place in roasting pan and insert meat thermometer in thickest part of
meat. Roast at 450 degrees until thermometer registers "medium" for beef.
The lamb will be medium rare at this point. If you wish to have it done
more, follow thermometer accordingly.
From the Garlic Lovers Cookbook of Gilroy:
Regional Winner 1982 Recipe Contest, Rowena Bergman, Toronto, Ontario,
Canada:
Source from luhu.jp
about four days in the refrigerator. For extra browning, run it under the
broiler for a few minutes just before serving.
Have the butcher cut thru the chine bone so meat can be carved into
individual chops at the table and trim off fat around ends of ribs and
around kidney area.
Combine garlic and all remaining ingredients in food processor bowl or in
blender and process until liquefied. Place roast in large plastic bag,
add marinade, spreading it all over roast and in between cuts made by
butcher. Seal bag and refrigerate at least 2 days. To roast, remove from
bag, place in roasting pan and insert meat thermometer in thickest part of
meat. Roast at 450 degrees until thermometer registers "medium" for beef.
The lamb will be medium rare at this point. If you wish to have it done
more, follow thermometer accordingly.
From the Garlic Lovers Cookbook of Gilroy:
Regional Winner 1982 Recipe Contest, Rowena Bergman, Toronto, Ontario,
Canada:
Source from luhu.jp
Tags
Lamb