Roast Rack Of Lamb
|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)|
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.