Monday, January 3, 2011
*Rack of Lamb* (GF)
My husband’s favorite! The marinade has a nice little bite to it.
2.7 lbs lamb racks, about 4 (1.25 kg)
1/2 cup SPLENDA® Granular (125 mL)
1/4 cup lemon juice (50 mL)
2 tbsp mustard (25 mL)
1 tbsp Worcestershire sauce (15 mL)
1 tbsp soy sauce (15 mL)
1 tbsp olive oil (15 mL)
1 tsp dried oregano (5 mL)
1/2 tsp Tabasco sauce (2 mL)
Rinse lamb and place in 9 x 13-inch (23 x 33 cm) glass baking dish. In small bowl, combine SPLENDA® Granular, lemon juice, mustard, Worcestershire sauce, soy sauce, olive oil, oregano and Tabasco sauce. Pour marinade over lamb. Marinate several hours or overnight.
Place lamb racks in shallow roasting pan, fat side up. Pour marinade in small saucepan and bring to boil; simmer 10 minutes. Roast lamb in 475°F (240°C) oven 10 minutes. Brush with marinade, using it all. Roast another 20 minutes or until internal temperature reaches 175°F (79°C). To get that barbecued look, broil under broiler 4 to 5 minutes. Carve between ribs to serve.
Helpful Hint: Marinade yields 2/3 cup (150 mL). (21 g Total Carbs)