Subj : St. Cyril 10
To   : All
From : Dave Drum
Date : Wed Mar 17 2021 17:00:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cyril Renaud's Marinated Roasted Rack Of Lamb
 Categories: Lamb/mutton, Herbs, Sauces
      Yield: 6 Servings
 
      5 tb Dijon mustard
      2 tb Ketchup
      4 ts Worcestershire sauce
      1 bn Fresh lemon thyme; leaves
           - fine chopped
      1 bn Silver thyme; leaves fine
           - chopped
      3    Racks of lamb; Frenched (ask
           - your butcher to do this)
 
  Mix together the mustard, ketchup, and Worcestershire
  sauce in a bowl, and stir in the lemon and silver thyme
  until combined. Place the racks of lamb in a roasting
  pan, and, using a brush, coat the lamb with the
  marinade. Cover and place in the refrigerator to
  marinate for at least 2 hours (up to 24 hours), brushing
  regularly with marinade.
  
  Heat the oven to 500ºF/260ºC.
  
  Heat a little oil in a heavy-bottomed nonstick sauté pan
  until hot but not smoking. Pan-sear racks of lamb, one
  at a time, on all sides.
  
  Place the racks in the roasting pan, brush with
  remaining marinade, and roast in the oven for 12 to 15
  minutes, brushing with the marinade several times to
  create a dark coating. Remove from the oven, and allow
  to rest for 5 to 10 minutes before slicing.
  
  RECIPE FROM: http://nymag.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Grains are responsible for all the best foods like tortillas.
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