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ROAST RACK OF LAMB 1 rack of lamb (8 to 10 ribs) 3 Tbsp. olive oil 1 tsp. rosemary 1 tsp. thyme salt and pepper 4 cloves garlic, chopped 2 to 3 stalks celery, chopped 2 to 3 carrots, chopped 1 medium onion, chopped 1 c. beef broth 1 c. sherry Rub lamb with rosemary, thyme, salt and pepper mixture. Brown in oil on all sides. Place chopped garlic, celery, carrots and onions around rack of lamb. Bake at 325 degrees, uncov- ered, for 18 to 20 minutes per pound. (Meat will be rare, cook longer for well-done.) Remove lamb, add broth and sherry. Boil to reduce. Slice lamb and pour vegetables over each slice when served. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |