Serves: 4
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_ tablespoon butter softened
_ teaspoon marjoram dried, crushed
___ teaspoon salt
_ clove garlic minced
Black pepper
_ racks of lamb (allow 2 or 3 ribs per serving depending on size)
Watercress sprigs
In a small bowl, mix butter, marjoram, salt, garlic and pepper to a paste. Rub over meat and place, fat-side up, in a shallow roasting pan. Cover and refrigerate.
Roast in a preheated 375° oven for 30 to 35 minutes per pound or until a meat thermometer registers 150°. Let stand for 10 minutes before serving. Garnish with watercress.
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