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“Burn-the-Fingers” Lamb Recipe

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This recipe for “Burn-the-Fingers” Lamb is from The Dinner Table, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 cloves garlic, minced
1 Tbsp. snipped fresh rosemary
1 tsp. snipped fresh thyme
1 8-rib rack of lamb with backbone (about 2-1/2 lbs.)
3/4 C. orzo
2 C. marinated Italian vegetables (artichokes, sweet peppers, olives, carrots), drained
Olive oil
Fresh rosemary sprigs (optional)
Directions:
Directions:
Preheat oven to 325 degrees. In a small bowl, stir together the 2 Tbsp. olive oil, balsamic vinegar, garlic, snipped rosemary, thyme, 1/4 tsp. salt and 1/4 tsp. ground black pepper. Trim the fat from meat. Place roast, bone side down, in a roasting pan. Brush with olive oil mixture. Roast, uncovered, in the preheated oven to desired doneness. (For medium rare, allow 3/4 to 1 hour or until thermometer registers 140 degrees. For medium, allow 1 to 1 1/2 hours or until thermometer registers 155 degrees. Cover and let stand 15 minutes. Cut the roast into 2-rib portions. Meanwhile, cook orzo according to package directions. Drain and return to pan. Add marinated vegetables and toss to mix; heat through. If desired, stir in a bit of olive oil to moisten pasta. Serve with lamb. Garnish with rosemary. Serves 4.
Personal Notes:
Personal Notes:
If using lamb chops: Brush 8 rib chops with half of the oil mixture. Place chops on unheated rack of broiler pan. Broil 3 to 4 inches from the heat for 10 to 15 minutes, turning meat and brushing with remaining oil mixture.

 

 

 

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