Roast Rack Of Lamb Recipe
Ingredients
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ginger | 1 Teaspoon | |
| 2 3-pound racks of lamb | ||
| 2 1-pound | ||
| Plums | 14 Ounce, drained | |
| 12 whole cloves Dash bitters | ||
Directions
Preheat oven to 325°.
Combine salt, pepper, cinnamon and ginger; mix well.
Sprinkle half of cinnamon mixture over each rack of lamb.
Place on rack in roasting pan.
Roast uncovered 1 3/4 hours.
Remove lamb and rack; drain excess fat.
Return meat to pan.
Add plums with reserved syrup, cloves and bitters.
Return lamb to oven; roast 15-20 minutes longer, basting occasionally with pan juices, or until meat thermometer registers 175°.
Serve lamb on heated serving platter encircled with plums.
Pour pan juices over roast.
Combine salt, pepper, cinnamon and ginger; mix well.
Sprinkle half of cinnamon mixture over each rack of lamb.
Place on rack in roasting pan.
Roast uncovered 1 3/4 hours.
Remove lamb and rack; drain excess fat.
Return meat to pan.
Add plums with reserved syrup, cloves and bitters.
Return lamb to oven; roast 15-20 minutes longer, basting occasionally with pan juices, or until meat thermometer registers 175°.
Serve lamb on heated serving platter encircled with plums.
Pour pan juices over roast.
Chef
