- 2 American Lamb racks, trimmed
- 1 cup olive oil
- 2/3 cup lemon juice
- 3 tablespoons finely chopped green onion
- 2 tablespoons finely chopped Italian parsley
- 4 teaspoons anchovy paste
- 2 teaspoons dried tarragon leaves, crushed
- 1-1/2 teaspoons pepper
In a glass pan, place lamb racks, meat-side down; set aside. In medium bowl, combine Tuscany Marinade ingredients. Pour over lamb rack; cover, refrigerate and marinate 4 to 6 hours, turning twice.
Remove lamb from marinade and place in shallow roasting pan. Roast in 375ºF oven for 30 to 45 minutes or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well. Remove from oven, cover and let stand for 10 minutes Internal temperature will rise approximately 10 degrees.
Slice and serve with polenta in a prepared pasta sauce, if desired.
4 Servings. Preparation time: 10 minutes. Marinate time: 4 to 6 hours. Cook time: 30 minutes
Nutrition per serving: 444 calories, 41 g protein, 2 g carbohydrate, 30 g total fat
(61% calories from fat), 144 mg cholesterol, 0 g fiber, 154 mg sodium, 7 mg niacin,
0.15 mg vitamin B6, 4 mcg vitamin B12, 4 mg iron, 9 mg zinc.
Recipe and image provided by the American Lamb Board