Rack of Lamb Recipe 
Cooking for 1 or 2 Recipes from Razzle Dazzle Recipes


Rack of Lamb

1-1/2 tbsp. butter or margarine, at room temp.
1 tbsp. minced parsley
1 small clove garlic, minced or pressed
Dash of salt and pepper
8-rib rack of lamb, Frenched (meat removed from ends of long chop bones)

Mix together butter, parsley, garlic, and salt and pepper until well blended. Rub mixture over lamb and place in a shallow roasting pan with rib bones pointing downward. Insert meat thermometer in thickest part of roast without touching bone.

Roast in a 425�F. oven for 35 minutes or until meat thermometer reaches 145�F. for medium-rare.

To serve, cut lamb between ribs. Four chops make 1 serving.

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