ROMANTIC ENTREE ~ RACK of LAMB with ROSEMARY SAUCE / PISTACHIO CRUSTED SWEET POTATOES / STIR-FRIED SWEET & PLUMP SUGAR SNAP PEAS
" A Kiss that's never tasted Is forever and ever wasted." ~ from a song by Billy Holiday _____________ RACK OF LAMB WITH ROSEMARY SAUCE 2 (1-lb.) frenched * racks of lamb (*have butcher trip meat from tips for easy serving) 3 Tbsp. Dijon mustard 3 Tbsp. soy sauce 3 cloves minced garlic 2 Tbsp. fresh minced rosemary 3 tsp. thyme 3/4 tsp. fresh ginger 6 Tbsp. olive oil 2 tsp. cracked pepper Blend Dijon, soy sauce, garlic, rosemary, thyme and ginger in food processor or blender. Add cracked pepper and pour over lamb. Marinate several hours or overnight. Bring lamb to room temperature before cooking. Drain lamb, reserving sauce, and place in roasting pan with ribs curving down. Bake in preheated 500º oven for 10 minutes. Reduce heat to 300º, baste with sauce, and bake and additional 10 minutes for rare, 15 minutes for medium-rare. Simmer remaining sauce in small saucepan for 5 minutes. Serve over lamb with Pistachio Crusted Sweet Potatoes and Stir-fried Sweet & Plump S...