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ROASTED RACK OF LAMB 

INGREDIENTS

2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon good quality soy sauce
3 tablespoon mayo
2 (7 bone) racks of lamb, trimmed 

 

                    

 

DIRECTIONS 

Season the racks all over with salt and pepper.

Combine olive oil, soy sauce, garlic and rosemary together and brush racks of lamb with the mix.

Marinade for 25-30 min. Set aside. 

Arrange the racks bone side down in the tray. Brush it with mayo. 

Preheat oven to 400 degrees F. Move oven racks to the center position.

Roast the lamb in preheated oven for 20 to 25 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 20 to 25 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. 

FOOTNOTE

Allow internal temperature to be 5 degrees less than you like because the meat will continue to cook while it sits. My favorite internal temperature is 160 degrees F.

Serve while it's hot.

 

 
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