MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Herb-Crusted Rack Of Lamb w/Roasted Radishes & Orange Vin
Categories: Lamb/mutton, Herbs, Vegetables, Citrus
Yield: 6 Servings

2 (1 lb ea) lamb rib roasts
1/2 ts Salt
3 tb Dijon-style mustard
2 tb Snipped fresh Italian
- (flat-leaf) parsley
1 tb Snipped fresh oregano
2 ts Snipped fresh thyme
2 cl Garlic; minced
1/2 ts Cracked black pepper
1 1/2 lb Radishes; washed, trimmed,
- halved
3 tb Olive oil
1 tb Sherry vinegar or white wine
- vinegar
1/2 ts Fine shredded orange peel
1 tb Orange juice
1 ts Honey

Set oven @ 320ºF/160ºC.

Trim fat from meat. Sprinkle meat with salt. Brush meat
with mustard. In a small bowl combine parsley, oregano,
thyme, garlic, and pepper. Sprinkle onto meat and press
onto meat to adhere.

Place meat on a rack in a shallow roasting pan, arranging
roasts to stand upright. Insert an oven-going meat
thermometer into one of the roasts; the thermometer should
not touch bone. Drizzle radishes with 1 tablespoon of the
olive oil and place around roasts in roasting pan. Roast,
uncovered, for 45 to 60 minutes or until meat thermometer
registers 135 degrees F for medium-rare. Cover with foil;
let stand for 15 minutes. Temperature of meat after
standing should be 145 degrees F. (For medium, roast for 1
to 1-1/2 hours or until thermometer registers 150 degrees
F. Cover; let stand for 15 minutes. Temperature of meat
after standing should be 160 degrees F.) To carve, slice
between ribs.

In a small screw-top jar combine the remaining 2
tablespoons olive oil, the sherry vinegar, orange peel,
orange juice, and honey. Cover and shake well to combine.
Season with salt and pepper. Drizzle vinaigrette over
roasted radishes and serve with lamb.

Better Homes & Gardens | March 2015

MM Format by Dave Drum - 17 March 2015

Uncle Dirty Dave's Archives

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