A recipe

|

Garlic crusted rack of lamb
for the rub - peel all the cloves in one head of garlic (that is NOT a typo!)
Puree cloves with 1 TBS olive oil, 1 ounce wine (your choice - generally whatever I have hanging around the fridge), 1 tsp salt, a couple of springs rosemary and a few sprigs fresh mint
rub this paste over the rack of lamb. Tuck into a ziplock bag and seal with as much air removed as you can. Let sit in fridge for at least 1 hour and up to 3 days.
To cook - preheat oven to 450. Remove lamb from bag, leaving as much puree stuck to the surface as you can. Put in roasting pan using the ribs to act as a cooking rack. Roast at 450 for 15 minutes, then check meat for doneness with a thermometer. reduce oven temp to 350 and keep checking every 5 minutes until done to taste. In the right season this can also be cooked on an outdoor grill, by those with better grilling luck than I!

February 2013

Sun Mon Tue Wed Thu Fri Sat
          1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28    
The WeatherPixie
CURRENT MOON

About this Entry

This page contains a single entry by alicia published on April 21, 2003 8:02 PM.

For the foodies was the previous entry in this blog.

Monday Mission is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.