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2 racks lamb (each about 1 and 3/4 lbs with 8 to 10 ribs)
3 Tbsp cooking oil
1 tsp dried thyme, crushed
1 tsp dried marjoram, crushed
1 tsp dried savory, crushed
3/4 tsp salt
1/3 cup dry white wine
1/3 cup butter
1 and 1/2 cup sliced almonds, toasted

Cut a slit between each pair of ribs in each rack of lamb. Trim off fat. Brush oil over meat. Combine thyme, rosemary, marjoram, savory, salt, and 1/4 tsp pepper. Rub herb blend over meat, pressing it into slits. Place meat, bone side down in a roasting pan.

Roast lamb in a 375 degree oven for 60 to 70 minutes for medium doneness. Remove meat from roasting pan; keep warm. Skim fat from pan drippings. Stir wine and butter into drippings. Cook and stir over medium heat till butter is melted.

To serve, cut lamb into rib portions. Arrange ribs with wine mixture and almonds. Done! Enjoy!