HONEY LEMON RACK OF LAMB
INGREDIENTS
2 RACKS OF LAMB 7 -8 RIBS ON EACH
2 LARGE CLOVES GARLIC PEELED AND CUT INTO SMALL SLIVERS
SALT
1/2 CUP OF HONEY
1/3 CUP FIRMLY PACKED BROWN SUGAR
6 TABLESPOONS LEMON JUICE
1/2 TEASPOON GARLIC POWDER
1 TEASPOON LEMON ZEST
1 TABLESPOON FRESH CHOPPED MINT LEAVES OR 1 TEASPOON OF DRIED
1/2 CUP OF FINELY CHOPPED PECANS
DIRECTIONS
HEAT OVEN TO 325 F
CUT SMALL SLITS ALL OVER THE LAMB AND INSERT GARLIC SLIVERS. PLACE THE RACKS, BONE SIDE DOWN, IN A SHALLOW ROASTING PAN. ROAST 30 MINUTES
MEANWHILE, COMBINE HONEY, BROWN SUGAR, LEMON JUICE , AND GARLIC POWDER IN A SMALL SAUCE PAN. HEAT STIRRING OVER MEDIUM-LOW HEAT, UNTIL SUGAR IS DISSOLVED; REMOVE FROM HEAT . STIR IN LEMON PEEL, MINT AND PECANS. SPOON THE HONEY MIXTURE OVER LAMB. CONTINUE ROASTING, BASTING OCCASIONALLY, FOR ABOUT 30 TO 45 MINUTES LONGER OR STILL MEAT THERMOMETER READS 160 F FOR MEDIUM