You are on page 1of 1
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

You might also like