*  Exported from  MasterCook  *
                          CHEF KIMOS' RACK OF LAMB
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Rack of lamb
                               Salt & pepper
      1/2   c            Mint jelly
    1       tb           Dry mustard
                         Garlic --  
    2       tb           Butter
    2       tb           Vinegar -- i use wine vinegar
   Hi again. This recipe was given to me by a chef friend
   at the Haiku Gardens Restaurant in Kaneohe on the
   Island of Oahu, Hawaii. Have made it often. This
   restaurant is right out of “RAIN”" by Sommerset
   Maugham. It overlooks an awesome valley surrounded by
   the Koolau mountains. The royalty, Alii, used the
   valley as their exclusive summer hide away from the
   heat of the other side,leeward side, of the Island. I
   lived very near to it and in the Valley for a number
   of years. Place slivers of garlic along the bones and
   the base of the rack. Salt and pepper all over. Heat
   small amount of oil in a skillet to very hot and
   quickly brown meaty top side of rack only. Don't allow
   it to cook or burn. Place rack in a baking dish. While
   oven is preheating to 350* to 375*, make sauce. SAUCE:
   Heat to just below boiling point while stirring
   constantly Use to baste rack and as a sauce to serve
   with it. I usually doubled the recipe to have enough.
   Place baking dish on center rack of preheated oven.
   Pour 1/2 of the sauce over rack of lamb. Cook for
   about 20+ minutes but usually not more than 25 minutes
   per pound. Serve and accept the ovations from family
   and friends. BTW, this sauce makes a very good
   barbecue sauce. That’s it, after posting these two
   recipes for rack of lamb I am out of here to get one
   for myself.:):) Really. I will post one last one later
   for you Elaine and other lamb lovers. It is nice to be
   able to get good lamb all year round now.
      Enjoy-----GUY FROM:    GUY ATTWOOD   (NFWF89A)
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