| Currant Glazed Rack of Lamb
The rib bones are the rack
1 1/4 - 2 pound lamb rib roast, with backbone(6 - 8 ribs)
1/4 cup of currant jelly
1 tablespoon of dry white wine or apple juice
1/4 teaspoon of dried tarragon, crushed |
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Preheat oven to 325ºF. Trim fat from lamb, with backbone loosened. For glaze, in a small saucepan combine the currant jelly, white wine and dried tarragon. Heat until smooth. Place meat, rib side down, in a shallow roasting pan. Roast in 325ºF. oven to 1 1/4 to 1 1/2 hours for medium (160º). Brush with glaze the last 30 minutes of roasting. Makes 4 servings Mint Glazed Rack of lamb: Prepare as above, except substitute mint jelly for currant jelly and finely shredded orange peel for tarragon. |
