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Rack of Lamb May 9, 2011

Posted by marksun in Lamb.
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The time when we had lamb and mutton ribs we got hunting on Mauna Kea is long past.   These days, lamb comes Times supermarket.

Remove lamb from refrigerator, cut off the plastic package, rinse, dry and allow to come to room temperature.

Rub down with olive oil, hawaiian salt, garlic, thyme and rosemary on a roasting rack.

Preheat oven to 400.  Roast at 400 for 7 minutes, then lower to 300 and roast until internal temp is 125 for rare, 135 for medium.  I like it rare.

passover and mothers day, 2011