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Roast Rack of Lamb Recipe

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This recipe for Roast Rack of Lamb, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Vilcone


1 leg lamb, including some of the sirloin
3 cloves garlic, slivered in quarters
1 C. marinade (recipe below)

Preheat oven to 425. Trim excess fat off leg of lamb. Using a knife, make six incisions on top of leg and insert garlic slivers. Repeat on reverse side of lamb leg.

Place leg of lamb on roasting rack in roasting pan. If you have meat thermometer, place it in the heaviest part of the leg. Bake at 425 for 20 minutes, turn oven down to 350. While oven temperature is reducing, take lamb out of oven and baste liberally all over leg with marinade, using a brush. Repeat brushing with marinade every 20 mins. until lamb is done.

1/2 C. light olive oil or corn oil
2 cloves crushed garlic
1 C. lemon juice
1 T. oregano rubbed between fingers to release oils
1 tsp. rosemary
1 tsp. salt
1/2 tsp. freshly ground pepper

Baking time depends on size of leg -- 10 to 12 mins. per pound for pink meat (145 degrees on thermometer); 15 mins. per pound for medium (155 degrees) and 20 mins. per pound for well done (165 degrees).

Take meat out of oven and let rest 10 minutes before carving.

Note: Marinade may be stored in refrigerator -- is also good used on chicken.




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