Dazzle your guests wit
Gat from the lean and flavorful
nd ready for you to simply stuff and oven roas
112 teaspoon black peppe 6 ounce) bag
4 green onion: ups chicken broth
up Bure aluminate foil
1. Preheat oven to 350°F, Place roast om rack in baking pan. Sprinkle
swith salt and Roast 15,
2. 30 minutes into roasting time, prepare
including half of green tops. Place, with buster cranberries and
carrots, in a large microwave-safe bowl. Microwave on HIGH
2-3 minutes until butter melts ad earvts sofen. Str i combread
tu fons and chicken Brot,
3, When one howe roasting time remains, remove ro
Mound stuffing in center of erawn and cover top of
we bones (Coe
stuffing in small b avered with foi
4: Continue roasting until internal temperature reeles {55°F (for
sand 10
beard s
rere will rise slighty. Slice benweess
HERB-CRUSTED RACK OF LAMB
400°E, Crash garlic cloves. using garlic p
small bowl. Finely chop rosemary and red pepper (about
add to garlic, Stir in bread erwnibs and back pepper
2, Place nicks of lamb, bore side down
nv aking pam. Rul top of
nnivgure over olive vil. Roast 10 mince
Reduce heat to 375°R, Cover exposed bones with foil to preve
browning. Roast 35-40 minies oF
reaches 145°F (for mediuns-rare), Remove from oven, cover with
foil ancl allow lamb to stand (0 minutes: remperature wll rise
Frenched Rack of Lamb
(Our cack of lamb is Fresh, never Frozen