[NewberryCock]

I love lamb and particularly the rack.Another marinade that is simple:
4-5 CLOVES OF GARLIC SMASHED
4-5 OZS. OLIVE OIL
4 SPRIGS OF FRESH ROSEMARY CHOPPED COARSE
1 TSP OF GROUND FRESH PEPPER
1 TSP OF ONION POWDER
1 TSP OF SEASONED SALT
PLACE BOTH RACKS(FRENCHED) IN GALLON ZIPLOCK BAG WITH ALL INGREDIENTS IN THE FRIDGE.
TURN EVERY 2 HRS, MINIMUM 4 BUT NO MORE THAN 12 HRS.
****MAKE SURE TO SCRAPE ALL ROSEMARY OFF AS IT WILL BURN AND TURN BITTER IN THE PAN
BROWN BOTH SIDES DOWN IN A SKILLET AT MED. HIGH FOR 4 MINUTES EACH
FINISH IN THE OVEN AT 400 DEGREES 5-6 MINUTES PER SIDE
SHOULD BE MED. RARE- MED.
I LIKE TO USE CAPS SO THAT WHEN YOU PRINT, IT IS EASIER TO READ.SORRY IF THIS UPSETS ANYONE.BON APPETIT!