Roasted rack of lamb from Joy of Cooking (75th Anniversary Edition 2006) (page 492) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

  • rack of lamb
  • Serves : 3-4

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red onion marmalade 1; Red wine and sour cherry pan sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Elaine115 on December 29, 2021

    Take rack of lamb out 30-60 minutes prior to cooking. Browning is a must. I trim the lamb well including the bones. It makes for a prettier presentation. Add garlic and rosemary with S & P. 122-125 degrees is perfect for rare-medium rare. Easy and always delicious!

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