Lamb
Rack: French rack – 450 for 20 min. reduce to 400 for 5 min. Internal temp = 120. Let sit for 5/10 min – temp will reach 130
- Rubs: Rosemary, garlic, salt, pepper’
Saute parsley (1/4 c.), garlic (2 large cloves minced), then add ¼ cup dry bread crumbs toss. Brush each rack with Dijon mustard then spread bread mixture
- Mustard, thyme, rosemary
Garlic, lemon, rosemary, thyme, salt, pepper - rub on – let stand for half an hour.
Mum lamb: Buy leg of lamb- any size (4 ¼ - 6 lb) – allow to sit in refrigerator about 1 week or more. Remove paper, take off muscle film (Minced clove garlic +, 2 tsp. marjoram, ¾ tsp. powdered mustard, 1 teaspoon salt, ½ teaspoon paprika – mix in little bowl – add enough oil to make like a paste – not runny recipe says 1/3 cup but probably not – put on lamb about 2 hours before cook). Cook 325 for 35 min per lb (ignore this time) (Mum does it for 1 1/2 hours – then let sit 20 min to ½ hour – tent with foil – it will cook).
Mostly Meat: Marinates overnight or for several hours in wine etc. Uses 2 loin racks for 3 people- about 4 lb. Cook 35 – 40 min at 350