 | Preparation: To prepare lamb racks, season with 1 glove chopped garlic, ¼ stem of chopped rosemary leaves, salt and crushed black pepper. Place racks bone side down in roasting pan and place garlic cloves in pan with remaining rosemary. Place pan in 350° F (177° F) oven and roast for www.lambrecipes.ca |
 | Cut a slit between each pair of ribs in each rack of lamb. Trim off fat. Brush oil over meat. Combine thyme, rosemary, marjoram, savory, salt, and 1/4 tsp pepper. Rub herb blend over meat, pressing it into slits. Place meat, bone side down in a roasting pan. www.allsands.com |
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 | Instructions Preliminaries: Preheat oven to 500 degrees. Butter a heavy baking pan (large enough to hold the lamb). 1. Combine the garlic, mustard, parsley, olive oil, salt and pepper. Stir into a paste. 2. Coat the meaty side of the rack with the paste. Put the meat in the baking pan, coated side recipes.chef2chef.net |
 | 3 lb Lamb - (2 racks of lamb) 3 tb Dijon mustard 1/2 c Butter 2 Garlic cloves; minced 1 c Plain bread crumbs; plain 2 tb Fresh parsley; finely -chopped Freshly-ground black pepper; - to taste Salt; to taste 1 Mushroom Shallot Wine Sauce; - see * Note recipes.chef2chef.net |
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