Crusty Rack of Lamb
Recipe: #397
October 10, 2011
Categories: Lamb/Mutton, Christmas, Fathers Day Oven Roast, No Eggs, Non-Dairy, more
"This recipe is originally from Madam Benoit's Lamb Cookbook. It was printed in the Edith Adam's cottage column in the Vancouver Sun Newspaper 35 years ago and has graced my table at least once a year since. You'll get raves over this recipe. The preparation time as stated does not include the 1-2 hours in the fridge nor the 1 hour to get the racks up to room temperature before placing them in the oven"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (413.5 g)
- Calories 1279.4
- Total Fat - 100.6 g
- Saturated Fat - 37.7 g
- Cholesterol - 248.3 mg
- Sodium - 537 mg
- Total Carbohydrate - 30.2 g
- Dietary Fiber - 2.4 g
- Sugars - 5.9 g
- Protein - 60.8 g
- Calcium - 119.5 mg
- Iron - 8.6 mg
- Vitamin C - 20.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Trim excess fat off the racks
Step 2
Mix the remaining ingredients together to form a paste. You may need a bit more oil to have it all hang together
Step 3
Place half the mixture on top of each rack and press it firmly to cover as much of each rack as possible
Step 4
Wrap tightly in plastic wrap and refrigerate for 1-2 hours
Step 5
One hour before roasting remove from fridge and bringe to room temperature
Step 6
Place racks on a rack in a shallow pan and roast for 30- Place on a rack in a shallow pan and roast for 45 minutes at 375f. The internal temperature should be 160f. Do not over cook. The lamb should be pink when you carve the racks
Tips
No special items needed.
2 Reviews
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