Racks of Lamb with Lemon and Mint
|Rack of lamb||1 1⁄2 Pound (2 Racks Of 3/4 Pound Or 375 Gram Each)|
|For lemon mint marinade|
|Chopped fresh mint/1 teaspoon dried mint||2 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
Place each rack of lamb, meaty side up, on cutting board.
Using sharp paring knife, cut line across rack where meaty portion begins, about 3 inches (8 cm) down from rib ends.
Cut off layer of fat between line and rib ends.
Cut off meat and fat between bared ribs to expose bones.
Scrape exposed rib bones clean, removing any remaining meat and fat.
Trim fat from meaty portion of ribs to 1/8-inch (3 mm) thickness, lifting away fat as you work.
With rib ends up, press racks together to interlink bones.
Separate bases about 1 inch (2.5 cm) to stabilize; place in shallow dish.
LEMON MINT MARINADE: Whisk together mint, lemon rind and juice, oil and pepper; brush over lamb.
Let stand at room temperature for 30 minutes.
Place lamb on greased rack in roasting pan; drizzle with any remaining marinade.
Cover exposed ribs with foil to prevent charring.
Roast in 450°F (230°C) oven for 10 minutes.
Reduce heat to 325°F (160°C); roast for 40 minutes or until meat thermometer registers 140°F (60°C) for rare or 150°F (65°C) for medium-rare.
Transfer to warm platter; tent with foil and let stand for 10 minutes.