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Roast Rack Of Lamb

Party.Freak's picture
Ingredients
  Lamb rack 6 Pound (Use 2 Racks, 3 Pound Each)
  Marjoram 2 Teaspoon
  Garlic salt 1 Teaspoon
  Worcestershire sauce 2 Tablespoon
  Bottled oil and vinegar salad dressing 1 Cup (16 tbs)
  Mint leaves 5
  Canned pear halves in mint flavoring 14 Ounce (1 Jar)
Directions

Heat oven to 375°.
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 180° (for medium doneness).
Remove meat to warm platter; garnish with mint leaves and, if desired, pear halves.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb
Interest: 
Party
Servings: 
15

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 787 Calories from Fat 654

% Daily Value*

Total Fat 72 g111.1%

Saturated Fat 28.7 g143.7%

Trans Fat 0 g

Cholesterol 137.6 mg45.9%

Sodium 318.9 mg13.3%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.68 g2.7%

Sugars 3.9 g

Protein 26 g51.4%

Vitamin A 1.2% Vitamin C 1.4%

Calcium 5.2% Iron 14.8%

*Based on a 2000 Calorie diet

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Roast Rack Of Lamb Recipe