Ingredients
Marinade:
2-TBLS of Rosemary
1-tsp. of Thyme
1-tsp. of Oregano
1/2 tsp. of dry mustard
1/2 tsp. garlic powder
1/4 cup of Lemon Olive
Oil “or” add a TBLS. of
Lemon juice to the Olive
Oil
1-TBLS Worsheshire Sauce
Salt, Pepper to Taste
Preparation
Puncture the Rack of Lamb once or twice (each piece) so the marinade will penetrate. Marinate overnight before cooking. Cook over medium heat on the barbecue. Do not overcook (a little “pink” is best).
