INGREDIENTS: 2 lamb racks (about 8 to 9 ribs each) 1/2 cup extra-virgin olive oil, plus 2 tablespoons 4 garlic cloves, peeled and crushed 2 (4-inch) rosemary sprigs, crushed 6 thyme sprigs, crushed 4 rosemary sprigs, for garnish Freshly ground black pepper Salt METHOD: The Day Before: Clean the rib bones well by scraping off...Read More

When you need to cook for a crowd, marinated lamb roast makes an easy, yet exceptional, main course. Serve with Roasted Garlic Bordelaise and red potatoes. INGREDIENTS: 12 lbs. boneless butterflied leg of lamb 1 cup white wine vinegar 2 cups olive oil 2 cups red wine 5 tablespoons fresh rosemary 3 tablespoons fresh oregano...Read More