Thursday, March 31, 2011

Marinated Rack of Lamb

Marinated Rack of Lamb

My family wouldn't eat lamb until I started marinating it. My mixture of vermouth and Dale's seasoning sauce works like magic.


4       - (6 to 8 rib) lamb rib roasts, trimmed (about 8 pounds)
1       - cup dry white vermouth
1       - cup Dale's seasoning sauce*
3       - tablespoons garlic powder
2       - tablespoons dry Italian seasoning

Garnish: Fresh parsley sprigs


Step 1
- Place lamb in a large shallow dish or large, heavy-duty, zip-top plastic bags.

Step 2
- 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.

Step 3
- Remove meat from marinade, discarding marinade Place lambm fat side up, on a rack in s shallow roasting pan.

Step 4
- Bake at 325 degrees for 1 hour and 15 minutes or until a meat thermometer registers 150 degrees (medium-rare), basting often with reserved marinade.

Garnish: If desired.

Yield: 12 servings

* 1 cup any brand of soy sauce-based marinade may substituted.

NOTE: Remove lamb from oven at 160 degrees if you desire medium doneness.

Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 19

1 comment:

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