(1 hour at 400F)
- 2 racks of lamb
- Red wine
- 3-4 cloves of garlic, sliced
- 2 egg whites, slightly beaten
- Fresh rosemary
- Pepper seasoning
- Coarse salt
- Preheat Oven to 350
- Insert garlic into slits in the lamb.
- Coat the lamb with egg whites and then seasonings. Bake.
- Remove lamb to rest.
- To pan drippings, add 2/3 cup red wine and deglaze pan over medium high heat.
- Cook pan juices for 2-3 minutes and serve with lamb.
Thanks to Pam Alloway for the recipe!