Racks of lamb with lemon & mint
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Racks of lamb with lemon & mint
  Lamb    Lemon    Mint  
Last updated 6/12/2012 1:19:41 AM. Recipe ID 51122. Report a problem with this recipe.
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      Title: Racks of lamb with lemon & mint
 Categories: Meats, Valentine's
      Yield: 4 Servings
 
      2    Racks of lamb (ea.3/4 lb.)
           LEMON MINT MARINADE:
      2 tb Chopped fresh mint (or
           1 tsp dried)
      1 ts Grated lemon rind
      2 tb Lemon juice
      1 tb Vegetable oil
           Pinch of pepper
 
  Place each rack of lamb, meaty side up, on cutting board. Using sharp
  paring knife, cut line across rack where meaty portion begins, about 3
  inches down from rib ends. Cut off layer of fat between line and rib
  ends.
  
  Cut off meat and fat between bared ribs to expose bones. Scrape
  exposed rib bones clean, removing any remaining meat and fat. Trim
  fat from meaty portion of ribs to 1/8 inch thickness, lifting away
  fat as you work.
  
  With rib ends up, press racks together to interlink bones. Separate
  bases about 1 inch to stabilize; place in shallow dish.
  
  LEMON MINT MARINADE:  Whisk together mint, lemon rind and juice, oil
  and pepper; brush over lamb.  Let stand at room temperature for 30
  minutes.
  
  Place lamb on greased rack in roasting pan; drizzle with any remaining
  marinade.  Cover exposed ribs with foil to prevent charring. Roast in
  450F oven for 10 minutes. Reduce heat to 325F; roast for 40 minutes
  or until meat thermometer registers 140F for rare and 150F for
  medium-rare.
  
  Transfer to warm platter; tent with foil and let stand for 10
  minutes. To serve, remove all foil; carve between bones. Makes 4
  servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian
  Living's Family Cookbook.
 




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Recipe ID 51122 (Apr 03, 2005)

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