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Rack Of Lamb |
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Serves: 4 Print this Recipe1 tablespoon butter softened 1 teaspoon marjoram dried, crushed 1/2 teaspoon salt 1 clove garlic minced Black pepper 2 racks of lamb (allow 2 or 3 ribs per serving depending on size) Watercress sprigs In a small bowl, mix butter, marjoram, salt, garlic and pepper to a paste. Rub over meat and place, fat-side up, in a shallow roasting pan. Cover and refrigerate. Roast in a preheated 375° oven for 30 to 35 minutes per pound or until a meat thermometer registers 150°. Let stand for 10 minutes before serving. Garnish with watercress. Rack Of Lamb comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Charleston Chicken Cheesy Garden Casserole Chicken And Vegetables Supreme Chicken Milanese Chinese Hens With Orange Rice Chutney Pork Chops Creole Fish Energy-Saving Roast Maria's Beef Stew Pork Saté Rack Of Lamb Reuben Meat Loaf Roast Pork Tenderloins With Apple Stuffing Runzas Salmon Crepes Salmon Steaks With Green Beans Almondine Saturday Night Stir-Fry Sausage And Hot Potato Salad Skillet Mostaccioli Spicy Beef Bake Stuffed Luncheon Lettuce Swedish-Style Pot Roast Tamale Corn Bread Pie Tangy Alsace Chicken Turkey Tonnato |
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