50+ Friends Club Cookbook
Meat and Wild Game

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Rack of Lamb Lafayette

From the Kitchen of: Pepper

Source:  Master Cook Las Vegas Best Bets/MGM Grand Hotel

4		racks Lamb
4		cloves garlic, chopped
		fresh Mint to taste
1	tsp.	thyme
1	tsp.	Rosemary
2		Bay Leaves
1/4	c.	Olive Oil
		Salt and Pepper to taste
1/4	c.	Dijon Mustard
1	Tbsp.	White Wine
		Bread crumbs

• Ask butcher to remove spine bones from rack of lamb. Cut out meat halfway down between rib bones, discarding fat from tops of racks.
• Rub lamb with garlic, mint, thyme, rosemary and bay leaves. Combine with olive oil in bowl.
• Marinate in refrigerator for 2 days or longer.
• Season lamb with Salt and Pepper.
• Cut each rack into halves and wrap rib bones with buttered paper to prevent burning.
• Place in roasting pan. Roast at 400-450 degrees for 30 minutes. Reduce oven temperature to 350 degrees.
• Combine mustard and wine in small bowl; mix well.
• Remove buttered paper from rib bones. Brush outside of racks with mustard mixture; dip in bread crumbs.
• Stand lamb in same roasting pan and fold rib bones between each other. Roast at 350 degrees for 10 miutes or until crumbs are brown.
• Serve standing on platter; garnish with additional mint.