Ingredients

• 1 rack of lamb, “frenched” or trimmed of fat
• 4-6 oz honey
• Fresh rosemary
• 2 cloves garlic, crushed
• Red wine
• 1 lemon, juiced
• Worcheshire sauce
• Tabasco sauce
• Salt and pepper to taste

Instructions

1. Buy lamb “frenched” or trimmed of fat
2. Marinate 24 hours as follows:
   • Rub 4-6 oz of honey on meat
   • Powder fresh rosemary and rub into honey
   • Add 2 cloves crushed garlic and rub in
3. Place meat side up into shallow pan. Add red wine with juice from one lemon, Worcheshire, Tabasco and S&P
4. Remove from refrigerator morning of event
5. Preheat oven to 425°F
6. Cook until internal temperature reaches 135°F (about 20-25 minutes)
7. Serve with Hunter’s or Lyonnaise sauce (Knorr)