Festive Rack Of Lamb

• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 rack of lamb (1-1/2 pounds and 8 ribs), trimmed
• 2 tablespoons butter
• 1 cup white wine or chicken broth
• 1 teaspoon grated lemon zest
• 1 garlic clove, minced
• 1/2 teaspoon dried rosemary, crushed
• 1 bay leaf

1. Place the flour, salt and pepper in a shallow bowl. Coat lamb in flour mixture. In a large skillet over medium-high heat, cook lamb in butter for 2 minutes on each side. Place on a greased
2. .
3. Bake, uncovered, at 375u0b0 until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 145u0b0; medium-well, 150u0b0), 15-20 minutes.
4. Meanwhile, add the wine, lemon zest, garlic, rosemary and bay leaf to skillet. Bring to a boil; cook until liquid is reduced by half, about 8 minutes.
5. Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve sauce with lamb.

flour, salt, pepper, rack of lamb, butter, white wine, lemon zest, garlic, rosemary, bay leaf

Taken from www.tasteofhome.com/recipes/festive-rack-of-lamb/ (may not work)