Meats & Main dishes > Lamb Recipes >
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Marinated Rack Of Lamb
4 (6 to 8 rib) lamb rib roasts, trimmed, about 8 pounds
1 cup of dry white vermouth
1 cup of Dale's Seasoning sauce
3 tablespoons of garlic powder
2 tablespoons of dry Italian seasoning
Garnish: fresh parsley sprigs
Place lamb in a large shallow dish or large, heavy duty, zip top plastic bags.
Combine vermouth and next 3 ingredients; pour 1 cup marinade over lamb. Reserve remaining marinade; refrigerate. Cover dish or seal bags, and refrigerate 8 hours, turning lamb frequently.
Remove meat from marinade, discarding marinade. Place lamb, fat side up on a rack in a shallow roasting pan.
Bake at 325ºF. for hour and 15 minutes or until a meat thermometer registers 150ºF. (medium rare) 160ºF. for medium, basting often with reserved marinade. Garnish, if desired. Yield: 12 servings |
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