Rack of Lamb For Two
|Butter/Margarine||1 1⁄2 Tablespoon (At Room Temperature)|
|Minced parsley||1 Tablespoon|
|Garlic clove||1 Small, minced / pressed|
|Rack lamb||1 , frenched, meat removed from ends of long chop bones (8 Rib Size)|
Mix together butter, parsley, garlic, and salt and pepper until well blended.
Rub mixture over lamb and place in a shallow roasting pan with rib bones pointing downward.
Insert meat thermometer in thickest part of roast without touching bone.
Roast in a 425° oven for 35 minutes or until meat thermometer reaches 145° for medium-rare.
To serve, cut lamb between ribs.
Four chops make 1 serving.