Friday, August 12, 2022

Rack Of Lamb

Chef Elaine prepared this beautifully medium-rare rack of lamb using the Ina Garten recipe at the link below.  The lamb is coated with a mixture of salt, rosemary, garlic, mustard, and balsamic vinegar, let stand for an hour, and then oven-roasted to 125 degrees, about 25 minutes.  It was served with a medley of roasted onions, green peppers, zucchini, and a few small potatoes.  

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