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Lamb: rack for Easter Recipe

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This recipe for Lamb: rack for Easter is from The Donahue/Messick Family Cookbook, 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 1 lb frenched lamb rib racks
1c. Merlot or Pinot noir
2 minced garlic cloves
1/2 tsp ground nutmeg or some shaved ginger.
Directions:
Directions:
If butcher didn't do it, trim off the fat and some of the silver skin.( have the butcher do it. Saves time)
Put wine, garlic, nutmeg into a gallon sized ziplock bag and add lamb.
Refrigerate for 24 hours, turning the bag a few times
Bring the lamb to room temp before cooking
Cook, bone side down, at 450 for 30 minutes.

 

 

 

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