Lemon and Garlic Lamb Rack

This is for lemon lovers only, the meat is really tender but has quite a tang when cooked.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  lamb rack, trimmed & slashed
• 1⁄2 cup lemon juice
• 1⁄4 cup olive oil
• 4  garlic cloves, crushed or 2  teaspoons  prepared minced garlic
• 1  tablespoon rosemary, chopped
• 2  lemons, cut in wedges
• 1  onion, cut in wedges
• 1⁄2 head garlic
•  rosemary sprig

• GRAVY

• 1⁄4 cup flour
• 2  cups  vegetable stock
• 1⁄2 cup red wine
•  salt & pepper

Directions

1. Marinade lamb in lemon juice, oil, garlic and chopped rosemary for at least an hour.
2. Combine lemon, onion, garlic and rosemary sprigs in a baking dish and place lamb rack with marinade on top.
3. Bake at 180 C for 35-40 mins or until cooked to your preference.
4. Remove lamb to a plate & keep warm. Discard pan ingredients but reserve pan juices.
5. Heat pan juices and blend in flour. Cook for 1 minute.
6. Gradually blend in stock and wine until smooth. Cook stirring until sauce boils and thickens, Season to taste.
7. Serve roast, sliced into cutlets with sauce and vegetables of your choice.