Marinade for lamb
Marinade
For two racks of lamb
3 cloves garlic, peeled
1 half-inch (12.7 millimeters) slice of fresh ginger, peeled
1 tablespoon (15 milliliters) fresh rosemary
2½ tablespoons (37.5 milliliters) Dijon mustard
1 teaspoon (5 milliliters) soy sauce
1 teaspoon (5 milliliters) coarse salt
1 teaspoon (5 milliliters) pepper
2 tablespoons (30 milliliters) olive oil
Directions
Combine marinade ingredients in a mini blender and pulse until smooth. Rub marinade evenly over two racks of lamb and place in a Ziplock. Refrigerate until one hour prior to roasting.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
