Roast Rack Of Lamb
|Lamb rack||6 Pound (Use 2 Racks, 3 Pound Each)|
|Garlic salt||1 Teaspoon|
|Worcestershire sauce||2 Tablespoon|
|Bottled oil and vinegar salad dressing||1 Cup (16 tbs)|
|Canned pear halves in mint flavoring||14 Ounce (1 Jar)|
Heat oven to 375Â°.
Have meat retailer saw backbone of lamb between center rib bones so meat can easily be cut for serving.
Place racks of lamb fat side up in shallow roasting pan.
Insert meat thermometer so tip is in thickest part of meat and does not rest on fat or bone.
Do not add water.
Do not cover.
Combine marjoram, garlic salt, Worcestershire sauce and salad dressing; brush racks of lamb with mixture.
Roast meat 30 minutes; brush again with salad dressing.
Roast 30 minutes longer or until thermometer registers 180Â° (for medium doneness).
Remove meat to warm platter; garnish with mint leaves and, if desired, pear halves.