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
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