Herbed Rack of Lamb
Contributed by: From - The Uncommon Gourmet
- 2 Racks of lamb, trimmed of fat
- 2 tb Dijon mustard
- 2 tb Soy sauce
- 2 lg Cloves garlic, crushed
- 1 t Dried rosemary
- 1/2 ts Ground ginger
- 1 t Dried thyme
- 1 t Ground marjoram
- Ground pepper to taste
- 2 tb Olive oil
Whisk together the Dijon, soy, garlic, herbs, spices, and oil.
Paint the marinade generously over the exposed surfaces of lamb. Place the racks in a roasting
pan and let marinate at room temperature for 1 hour.
When ready to serve, preheat the oven to 400.
Roast the lamb for 25 minutes for medium-rare. Remove to a platter, carve the rack and present.