Sunday, January 8, 2012

Garlic Rosemary Roasted Rack of Lamb

One of this Sunday's recipe's is brought to you by my husband Marc, who loves lamb.  I must admit, I haven't had a lot of experience eating it, let alone cooking it.  This recipe turned out pretty great, and didn't last very long!  Next time we are going to try the "French" style of cutting (removing the top layer of fat for a neater appearance). A fan who happens to be a culinary student also let me know that if you wrap the bones in moist paper towel when cooking, the bones will retain their white colour, thus making them more ascetically pleasing.  Can't wait to try it like this next time. 

- 1 rack of lamb

- 2 tsp rosemary
- 3-4 tbsp Olive Oil
- 1/2 tsp Balsamic vinegar
- pepper to taste


Preheat oven to 400 degrees. 

Blend the rub ingredients together and rub over the lamb. 

Bake in preheated oven until desired doneness (30-35 minutes for well done). 


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