Lynn's Rack
2 racks of lamb, frenched if you like
2 tablespoons fresh chopped marjoram, basil, mint or parsley
2 teaspoon melted butter
2 tablespoons Dijon mustard
4 tablespoons bread crumbs
grated rind of 2 lemons
Toss melted butter through the bread crumbs, add fresh herbs and lemon rind.
Coat the back side of the rack with mustard. Firmly press on the herbedHerbeds.
Preheat oven to 400F, cook the racks for 20 minutes for rare lamb, 25 minutes
for medium. Remove lamb from the oven and let stand, covered, 5 minutes before
serving. Serve with small whole potatoes, with a side dish of tomatoes,
zucchini, onion and peppers sauteed together till tender. Sprinkle with fresh
herbs. To Barbecue: Cook over a medium heat for 10 minutes each side. Cook the
herbed side last.
Tibet's Dalai Lama escapes to India (Mar. 31-59).