Herbed Rack Of Lamb
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Ingredients

Units: 

Preperation
  1. Trim meat from ends of rib bones, exposing 2.5 cm (1 inch) of bone. If desired, wrap each rib bone with foil.
  2. Brush entire surface of each rack with oil or butter.
  3. Using a sharp paring knife, make a small slit in the meatiest part of each rib and stud each with sliver of garlic.
  4. Rub herbs, pepper and Windsor® Coarse Kosher Salt into the fatty side of each rack.
  5. Place the ribs in shallow roasting pan and bake at 425°F (220°C) for about 30 minutes or to desired doneness.
  6. Cover with foil and let stand for 5 minutes before carving between bones to serve.

Makes 4-6 servings.

Ingredients

Units: 

Preperation
  1. Trim meat from ends of rib bones, exposing 2.5 cm (1 inch) of bone. If desired, wrap each rib bone with foil.
  2. Brush entire surface of each rack with oil or butter.
  3. Using a sharp paring knife, make a small slit in the meatiest part of each rib and stud each with sliver of garlic.
  4. Rub herbs, pepper and Windsor® Coarse Kosher Salt into the fatty side of each rack.
  5. Place the ribs in shallow roasting pan and bake at 425°F (220°C) for about 30 minutes or to desired doneness.
  6. Cover with foil and let stand for 5 minutes before carving between bones to serve.

Makes 4-6 servings.

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