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  Rack lamb 1 1⁄2 Pound (9 Rib Rack)
  Dry white wine 1 Cup (16 tbs)
  Green onions 4 , sliced
  Lemon juice 2 Tablespoon
  Olive oil/Cooking oil 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Cornstarch 1 Tablespoon

Have butcher loosen backbone from the rack of lamb.
Trim fat from meat.
Place a large plastic bag in a large bowl; place meat in bag.
Combine the wine, green onions, lemon juice, oil, Worcestershire sauce, sugar, oregano, and pepper; add to bag.
Close bag tightly.
Refrigerate overnight, turning bag several times to distribute marinade.
Drain meat, reserving marinade.
Pat excess moisture from meat with paper towels.
Place meat, bone side down, in a shallow roasting pan.
Roast lamb in a 450° oven for 15 minutes.
Reduce heat to 400°; roast meat about 20 minutes more for rare or 25 minutes for medium.
Transfer meat from pan to serving platter; keep warm.
For sauce, in a small saucepan combine the reserved marinade mixture and the cornstarch.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
To serve, arrange lamb on platter with hot cooked new potatoes, broccoli, and lemon wedges, if desired.

Recipe Summary

Main Dish

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Savory Rack Of Lamb Recipe