|
Marinated
Rack of Lamb |
INGREDIENTS: |
| |
2 racks of lamb, 6 to 8 chops per rack
4 freshly squeezed lemons
12 ounces sherry
16 ounces olive oil
1 medium onion, chopped
2 teaspoon salt (optional)
4 tablespoon pure ground black pepper
3 tablespoon marjoram
3 tablespoon thyme
2 garlic buds, minced |
DIRECTIONS: |
|
1. |
Prepare evening prior to serving: Insert lemon slices in between
cuts in rack of lamb. Place racks face down (lemon wedge side down
with rack spine facing up) alongside each other in aluminum foil or
corning roaster pan at least 3 inches deep. Put all ingredients into
blender until blended well. Pour contents of blender over top of
each rack. (Save any remaining lemon slices for use later.) Cover
well. Place in refrigerator and marinate overnight. Occasionally,
throughout the evening and next morning, pour marinade over rack to
remoisten. |
|
2. |
Two hours prior to serving this course: Reposition rack meat side
up, bone side down. Place any extra lemon slices flat, on top of
meat. |
|
3. |
Cover with foil - place in preheated 350 degree oven. Keep in oven 1
1/2 to 2 hours, basting every half hour. Approximately 10 to 15
minutes before serving main course, remove cover and broil until
done. Lamb should be medium rare-medium. |
|
4. |
Slice into individual chops and place on platter with garnish of
your choice. Watercress is a standard. (If you think you might like
a more well done rack, in the last hour keep oven temperature
between 375 to 400 degrees and monitor.) |
|
|
Source: Cooks.com |
