Rack of Lam Breadbin by Rowena Bergman, Toronto, Ontario Canada from The Garlic Lovers Cookbook Vol2

Rack of Lamb Breadbin by Rowena Bergman, Toronto, Ontario Canada from The Garlic Lovers Cookbook Vol2
Regional Winner 1982 Gilroy Garlic Festival
Plan ahead if you want to try this lamb dish, as it is best if marinated for about 4 days in the refrigerator. For extra browning, run it under the broiler for a few minutes before serving.

Makes 4 servings
Ingredients
1 rack of lamb ( about 5 to 6 pounds)
3/4 cup cloves fresh garlic peeled
1/2 cup olive oil
juice of 4 lemons
3 heaping tablespoons dry mustard
2 heaping tablespoons boquet garni, garlic dude dust, special blend with garlic from Mama Raps
1 heaping tablespoon tarragon
Method of Preparation

Ask your butcher to cut through the shinbone so meat can be carved into individula chops at thet able and trim off fat around ends of the ribs and around the kidney area. Combine garlic and all remaining ingredients ina food processor or blender and process until liquified Place roast in a large plastic bag, add marinade, coating the roast at least 2 days. To raost, remove from the bag, place lamb in a roasting pan and insert a meat thermometer into the thickest part of the meat. Roast at 450 degrees F until thermometer registers medium for beef. The lamb will be medium rare at this point. If you prefer well dine lamb follow the thermometer accordingly.