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2 racks of lamb, 6 to 8 chops per rack
4 freshly squeezed lemon juice
12 oz. sherry
16 oz. olive oil
1 med. onion, chopped
2 tsp. salt (optional)
4 tbsp. pure ground black pepper
3 tbsp. marjoram
3 tbsp. thyme
2 garlic buds, minced

Prepare evening prior to serving: Insert lemon slices in between cuts in rack of lamb. Place racks face down (lemon wedge side down with rack spine facing up) along side each other in an aluminum foil or corning roaster pan at least 3 inches deep. Put all ingredients into blender until blended well. Pour contents of blender over top of each rack. (Save any remaining lemon slices for use later.) Cover well. Place in refrigerator and marinate overnight. Occasionally, throughout the evening and next morning, pour marinade over rack to remoisten.

Two hours prior to serving this course: Reposition rack meat side up, bone side down. Place any extra lemon slices flat, on top of meat. Cover with foil - place in preheated 350 degree oven. Keep in oven 1 1/2 to 2 hours, basting every half hour. Approximately 10 to 15 minutes before serving main course, remove cover and broil until done. Lamb should be medium rare-medium. Slice into individual chops and place on platter with garnish of your choice. Watercress is a standard. (If you think you might like a more well done rack, in the last hour keep oven temperature between 375 to 400 degrees and monitor.) Serves 6 to 8.

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May 18, 7:15 PM
James (Texas) says:

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