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Marinated Rack Of Lamb


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  • 4 lamb rib roasts, trimmed, about 8 pounds
  • 1 cup dry white vermouth
  • 1 cup Dale's seasoning sauce
  • 3 tablespoons garlic powder
  • 2 tablespoons dry Italian seasoning
  • fresh parsley sprigs



Step 1

Place lamb in a large shallow dish or large, heavy-duty, zip-top plastic bag.

Combine vermouth and next 3 ingredients; pour 1 cup marinade over lamb.
Reserve remaining marinade; refrigerate.
Cover dish or seal bags, and refrigerate 8 hours, turning lamb frequently.

Remove meat from marinade, discarding marinade.
Place lamb, fat side up, on a rack in a shallow roasting pan.

Bake at 325 degrees for 1 hour and 15 minutes or until a meat thermometer
registers 150 degrees (medium-rare), basting often with reserved marinade.
Garnish with parsley if desired.

Note: Remove lamb from oven at 160 degrees if you desire medium doneness.

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