Marinated Rack Of Lamb
- 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
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.