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.

Meat & FishTorrey Douglass