Serves: 8
1. Have butcher saw backbone between center rib bones of lamb so lamb can be cut apart for serving. Remove excess fat.
2. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
3. Grind marjoram, salt and garlic in a mortar with pestle or small bowl with back of spoon add oil to make a paste. Rub marjoram mixture on cut surfaces of lamb. Insert barbecue meat thermometer so tip is in center of lamb and does not touch bone.
4. Make Wine Mop.
5. Grill lamb, fat side down, uncovered about 4 inches from hot heat 25 minutes, mopping or brushing frequently with wine mixture. Turn lamb grill uncovered 15 to 20 minutes longer or until thermometer reads 160° (medium doneness). Discard any remaining wine mixture.
6. To serve, cut lamb apart between ribs.
Wine Mop
3/4 cup dry red wine, nonalcoholic red wine or apple cider
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
Mix all ingredients.
NUTRITION FACTS: 1 Serving: Calories 340 (Calories from Fat 260) Fat 29g (Saturated 12g) Cholesterol 90mg Sodium 390mg Carbohydrate 1g (Dietary Fiber 0g) Protein 19g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 8% DIET EXCHANGES: 3 High-Fat Meat 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rack of Lamb recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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