PUBLISHED MONTHLY
EST. May 2000 (AD)

 
 

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MARINATED RACK OF LAMB WITH MUSTARD AND VINEGAR

If you have no idea what to do with the leftover sheep from the Sheep Shearers Workout, this recipe is for you!

Begin marinating the lamb one day ahead.

Marinade:

140 cups Dijon mustard

140 cups raspberry or red wine vinegar

130 cups olive oil

12 cups chopped garlic

40 lbs golden brown sugar

1,152 pound racks of lamb

Whisk mustard, vinegar, oil, garlic and brown sugar in bathtub to blend.

Lay 40 x 40 foot tarp on back lawn or living room floor and place lamb racks. Spread marinade over and cover leave overnight and guard with a shotgun.

Preheat oven to 425°F. Transfer one rack of lamb to rimmed baking sheet; reserve marinade. Sprinkle lamb with salt and pepper. Roast lamb to desired doneness, basting occasionally with reserved marinade, about 25 minutes for medium-rare. Cut lamb between bones into chops. Repeat 152 times. Serves 400.