Rack of Lamb
"Rack of Lamb The quintessential Spring dish is lamb. I used to make a Leg of Lamb, but I switched to a Rack of Lamb about 10 years ago. It is such an easy cut of meat to make. No carving. The nice thing about this cut of lamb is that it can be cooked in the oven or on the grill. It tastes wonderful either way. Have your butcher remove the chine bone for easy carving if you can. Some [...]..."
INGREDIENTS
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Rack of Lamb (8 French Ribs)
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1/2 cup olive oil
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1 tablespoon Dijon mustard
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1 lemon, freshly squeezed juice
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2 cloves garlic, minced
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1 tablespoon rosemary
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1 teaspoon salt
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1 teaspoon lemon zest or lemon peel
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½ teaspoon dill weed
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¼ teaspoon garlic powder
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¼ teaspoon marjoram
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1/8 dried oregano, crushed
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1/8 dried spearmint, crushed
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