Rack of lamb with Classic Rosemary and Mint Baste
- 1 rack of lamb
- 3 t Carol Hall's Golden Mint Jelly
- 3 T Worcestershire Sauce
- 2 t fresh rosemary, chopped
Preheat oven to 475. Place lamb in heavy skillet and sear over high heat for 3 minutes per side. Baste with sauce of Carol Hall's Golden Mint Jelly, Worcestershire and rosemary. Place lamb, fat side up, in a roasting pan and roast in middle of the oven for 14-16 minutes for medium rare. Transfer lamb to a warm platter and let rest for 10 minutes before serving.