MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon-Garlic Roasted Rack of Lamb
 Categories: Lamb/mutton, Vegetables, Herbs
      Yield: 6 Servings
 
      2    Racks of lamb; Frenched
      2 tb Olive oil
      6 cl Garlic; fine diced
      1 tb French mustard -OR-
      1 tb Grated horseradish; for
           - those who do not use
           - mustard on Passover
      1    Lemon; zest & juice
           Salt & pepper
  
  Generously season rack of lamb with salt and pepper.
  
  In a large bag, add lamb and olive oil, garlic, lemon juice,
  mustard, and lemon zest. Let marinate at least 2 hours or
  overnight.
  
  Preheat oven to 180°C/350°F.
  
  Heat a heavy cast iron pan on the stovetop at medium-high heat.
  
  Remove lamb racks from marinade, pat with towels to remove excess
  oil and liquid (doesn't need to be bone dry, just not dripping).
  
  Add racks to pan and brown on each side, about 4 minutes per side.
  
  Move pan to oven and let roast for 15 minutes, fat side down.
  
  Flip racks on other side, and roast an additional 10-15 minutes,
  until internal thermometer reaches 125°F for medium-rare, then
  remove from oven.
  
  Let stand for 10 minutes before carving.
 
  RECIPE COURTESY: Johnny Goric
  
  RECIPE FROM: http://www.israel21c.org
  
  Uncle Dirty Dave's Archives
 
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