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Roast Rack Of Lamb

Gadget.Cook's picture
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cinnamon 1 Teaspoon
  Ginger 1 Teaspoon
  Racks of lamb 6 Pound (Two 3 Pound Pieces)
  Canned purple plums 32 Ounce, drained (Reserve 2 Cups Syrup, 4 Cups, Two 1 Pound 14 Ounce Cans)
  Whole cloves 12
  Bitters 1 Dash

Preheat oven to 325°.
Combine salt, pepper, cinnamon and ginger; mix well.
Sprinkle half of cinnamon mixture over each rack of lamb.
Place on rack in roasting pan.
Roast uncovered 1 3/4 hours.
Remove lamb and rack; drain excess fat.
Return meat to pan.
Add plums with reserved syrup, cloves and bitters.
Return lamb to oven; roast 15-20 minutes longer, basting occasionally with pan juices, or until meat thermometer registers 175°.
Serve lamb on heated serving platter encircled with plums.
Pour pan juices over roast.serve as desired.

Recipe Summary

Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 877 Calories from Fat 702

% Daily Value*

Total Fat 78 g120%

Saturated Fat 34.4 g172%

Trans Fat 0 g

Cholesterol 172 mg57.3%

Sodium 293.1 mg12.2%

Total Carbohydrates 9 g3%

Dietary Fiber 1 g4.1%

Sugars 7.7 g

Protein 32 g64.8%

Vitamin A 13.8% Vitamin C 3.9%

Calcium 5.1% Iron 12.1%

*Based on a 2000 Calorie diet

Roast Rack Of Lamb Recipe