Side Pannel
Racks of Lamb with Lemon and Mint
Racks of Lamb with Lemon and Mint
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 2 Racks of lamb (ea.3/4 lb.)
- LEMON MINT MARINADE:
- 2 tb Chopped fresh mint (or
- 1 tsp dried)
- 1 ts Grated lemon rind
- 2 tb Lemon juice
- 1 tb Vegetable oil
- Pinch of pepper
Directions
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 450øF
oven for 10 minutes. Reduce heat to 325øF; roast for 40 minutes or until
meat thermometer registers 140øF for rare and 150øF for medium-rare.
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 450øF
oven for 10 minutes. Reduce heat to 325øF; roast for 40 minutes or until
meat thermometer registers 140øF for rare and 150øF for medium-rare.
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