IRISH RACK OF LAMB (SALLYE)
I haven't made this in years, so I hope it is as good as I remember. A good authentic Irish dish. Great served with mint jelly, horseradish sauce, and roasted root vegetables.
Provided by sallye bates @grandedame
Categories Other Main Dishes
Number Of Ingredients 6
Steps:
- Place rack of lamb in large ziplock bag. Pour lager into bag and seal. Shake to make sure all of lamb is coated. Refrigerate overnight, turning a couple of times. NOTE: You can use a shallow baking dish if you don't have a bag large enough.
- Preheat oven to 400º F
- Remove lamb from bag onto cutting board and pat dry with paper towels.
- Mix mustard, salt and pepper and vigorously rub into lamb. Use all the mixture.
- Place bread crumbs in a shallow bowl and roll the lamb in the bread crumbs until well coated.
- Line a baking sheet with parchment paper or foil. Place a baking rack on top of the paper inside the sheet. Place the lamb on the baking rach and put in oven
- Bake for about 20-30 minutes or until meat in thickest part of lamb registers 160º F. Remove from oven and allow to set for 10 minutes before cutting and serving.
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