Rack of Spring Lamb
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INGREDIENTS 1 rack of spring lamb, both legs and part of the loin left attached
Prepared mustard
Flour, salt, and pepper
Marjoram
Mint
Gravy concentrate
Chive PotatoesPreheat oven to 500 degrees.
When spring lamb is in the market, ask your butcher to find you a carcass where the legs will not weigh more than 4 pounds each. Ask him to cut the carcass halfway up the back and to trim the legs as usual. Have him skin the lamb unless it is very young.
Rub the rack, top and bottom, with any favorite prepared mustard, flour, salt, pepper, marjoram, and mint. Set in a preheated 500 degree oven for 30 minutes. At the end of that time, turn the heat down to 300 degrees and roast for another 2-1/2 hours. Baste once every 1/2 hour. Remove some of the fat from the gravy, add a few drops of gravy concentrate to darken, and serve surrounded by Chive Potatoes.
Makes 12 servings
NOTE: It is highly unlikely that your roasting pan is large enough to accommodate a rack of spring lamb. Do as I do; take the broiler pan out of the broiler and set the lamb on that. In most broilers, the well in the front of the broiling pan helps with the basting.