Rack Of Spring Lamb With Lemon And Juniper Berries
- 2 racks of spring lamb
- 6 juniper berries
- 2 cloves garlic
- 1 tsp. grated lemon rind
- 1/2 tsp. dried crushed rosemary
- 1/4 tsp. freshly ground black pepper
- 2 T. fresh lemon juice
- 1/4 c. olive oil
- Wipe racks and place in a bowl just big enough to hold them. Into a food processor or blender with motor running, drop juniper berries, garlic, lemon rind, pepper and lemon juice through feed tube or lid. Gradually pour in oil and process until smooth. Pour and spread over racks, cover and refrigerate several hours or overnight. Bring to room temperature 1 hour before roasting. Place racks meat side down on rack in shallow pan and roast uncovered in preheated 475 degrees F oven for 10 mins. Turn lamb over, reduce temperature to 400 degrees F and continue roasting another 20-30 mins or until a meat thermometer inserted through meaty part registers 140 degrees F for rare or 150 degrees F for medium.
lamb, berries, garlic, lemon rind, rosemary, freshly ground black pepper, lemon juice, olive oil
Taken from www.epicurious.com/recipes/member/views/rack-of-spring-lamb-with-lemon-and-juniper-berries-1203946 (may not work)