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Rack Of Lamb

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Ingredients
  Rack lamb 1 , trimmed of excess fat
  Garlic 1 Clove (5 gm), crushed
  Salt To Taste
  Pepper To Taste, ground
  Nutmeg 1 , freshly grated
  Carrots 6 Large, peeled and sliced lengthwise
  Leeks 4 Large, washed thoroughly and trimmed
  Potatoes 8 Small, unpeeled
  White wine 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  Arrowroot 1 Teaspoon
Directions

Presoak pot, top and bottom, in water for 15 minutes.
Rub the trimmed lamb with the crushed garlic, salt, pepper and nutmeg.
Place all the vegetables in the bottom of the pot, add the wine and 1 teaspoon salt.
Put the lamb on top of the vegetables, insert a meat thermometer, and dot the lamb with butter.
Place the pot, covered, in a cold oven.
Set the temperature at 480 degrees.
Cook 70 minutes, or until thermometer is almost up to temperature.
Remove pot from the oven, pour off liquid into saucepan, bring to boil, add 1 teaspoon or more of arrowroot to thicken.
If vegetables require more cooking, remove lamb and return covered pot to oven.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted

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