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!

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

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