Ozgirl:


This was in the Costco book to cook the lamb. I usually make a boneless leg
of lamb and use Ina Garten's Recipe.


First Recipe

Preheat oven to 500 degrees.

2 tsps minced garlic
1/2 tsp finely chopped rosemary
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp dry mustard
2 tsp olive oil
3 french racks of Australian lamb

In a small bowl combine garlic, rosemary, salt, pepper and dry mustard. Add
olive oil and stir to make a paste. Coat the top and underside of lamb racks
with the paste.

Heat a cast iron or other non-nonstick pan over high heat. When very hot,
place a lamb rack in the pan, meat side down and sear for 1-2 minutes to
brown. (You may have to press the ends of the rack down with a spatula so
they meet the pans surface.) Flip to sear the underside. Repeat with each
rack, then transfer to roasting pan.

Roast for 20-25 minutes for medium rare. 25-30 for medium. Remove from the
oven and let sit for 10 minutes.
Slice racks between ribs and serve each guest 4 chops with Rosemary Mustard
Cream alongside.


Second Recipe: Ina Garten's Lamb Recipe for leg of lamb (both recipes for
the rub could interchange, pretty much the same)
Ingredients

6 large unpeeled garlic cloves
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied

Directions

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of
the oven so the lamb will sit in the middle of the oven.


Peel 6 the cloves of garlic and place them in the bowl of a food processor
fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon
pepper, and butter. Process until the garlic and rosemary are finely minced.
Thoroughly coat the top and sides of the lamb with the rosemary mixture.
Allow to sit at room temperature for 30 minutes to 1 hour.

Place the lamb on rack in roasting pan and roast for 1 1/4 to 1 1/2 hours,
or until the internal temperature of the lamb is 135 degrees (rare) or 145
degrees (medium). Remove from the oven and put the lamb on a platter; cover
tightly with aluminum foil. Allow the lamb to rest for about 20 minutes.
Slice and serve