2 American Lamb racks, trimmed
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
Servings: 4
1. 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.
2. 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.
3. Slice and serve with polenta in a prepared pasta sauce, if desired.
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
Servings: 4
1. 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.
2. 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.
3. Slice and serve with polenta in a prepared pasta sauce, if desired.
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