Recipe#12151
Title: Rack Of Lamb
From: Bill McCranor McCranor@compuserve.comNewsgroups: rec.food.recipes
Subject: Rack of Lamb with Irish Bangers and Mash
Date: 4 May 1997 08:04:34 -0600
Message-ID: <199705012341_MC2-15CC-19A2@compuserve.com>
Rack of Lamb with Irish Bangers and Mash
Categories: Meats, Irish, LambYield: 4 servings
2 Racks of lamb
1/4 c Favorite quality BBQ sauce
2 tb Black pepper, course ground
Salt to taste
8 "Shannon Traditional Irish
Bangers" (sausages)
3 c Mashed potatoes
3 tb Olive oil
Preheat oven to 400 degrees. Prepare mashed potatoes. Keep warm. Season
the racks with salt and pepper. In an oven-proof pan large enough to hold
both racks, heat 2 tablespoons of olive oil. When hot, brown the lamb on
all sides. Transfer to the preheated oven, and cook for ten minutes.
Meanwhile heat the remaining one tablespoon of oil over medium heat. Add
the bangers and cook while the lamb is roasting, being careful to cook
them evenly. after 10 minutes, remove the lamb from the oven, and brush
with the BBQ sauce. Return the lamb to the oven and roast an additional
15 minutes for medium rare (5 - 10 minutes longer for medium). Divide the
mashed potatoes on each plate, carve the lamb into chops and place 3 chops
on the potatoes and 2 bangers on each plate.