Ingredients
| 8 each | Garlic cloves |
| 1-1/3 cups | Mint, fresh |
| 1/2 cup | Rosemary, fresh |
| 2 qt | Saucemaker® Balsamic & Fig Sauce |
| 9 each | Rack of lamb (8 bone) |
Procedure
- Process the garlic, mint and rosemary in a food processor until minced. Add Saucemaker® Balsamic & Fig Sauce in batches; pulse until blended with herbs. Reserve half of marinade.
- Place rack of lamb in hotel pans; cover with marinade. Refrigerate, covered, for 2-4 hours. Remove from marinade; discard marinade.
- Preheat oven to 375°F. Place rack of lamb in a roasting pan. Bake for 25-40 minutes or until internal temperature reaches 145˚F (medium rare), basting with reserved marinade. Slice lamb into single chops. Serve with additional marinade sauce; garnish with fresh mint and rosemary sprigs.
Yield: 24 Servings (3 ribs per person)
Chef's Tip:
For an Hong Kong Rack of Lamb, use Saucemaker® Teriyaki Sauce as a marinade and basting sauce. Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.