On Mon, 02 Dec 2013 08:52:35 -0500, Dave Smith
> wrote:

> Below is a link to the recipe I used for our lamb racks. I looked it up
> a little too late to let them sit overnight with the rub but there were
> still excellent. Without going to the link I can tell you the rub was a
> mixture of a a couple big cloves of garlic minced, rosemary, thyme,
> salt, pepper and olive oil. Wrap them in plastic wrap and let them sit.
> Mine only got about an hour and a half, but that worked.
>
> Stick them in a 400F oven for a while and then lower the heat. My wife
> said she liked them rare, but when I took them out and cut them up she
> thought it was a little too rare. It was fine for me, but I stuck hers
> back into the oven for 5 minutes. We demolished two small racks. The
> recipe is a keeper for the next time I see a good deal on racks.
>
>
> http://www.simplyrecipes.com/recipes..._rack_of_lamb/

<sniffle> Now you're making me wish my mother was still alive and
living in San Diego raising sheep because I always got the "good
stuff" like frenched racks of lamb and boneless legs (because I liked
to grill it on the bbq). All that ended when she moved to Oregon.

--
Food is an important part of a balanced diet.