Neck of Lamb In White Wine Sauce
Score the thin layer of fat covering the lamb into a diamond pattern.
Combine the crushed garlic, honey, wine, seasoning and rosemary and marinade the meat in this mixture for 30 minutes or even longer
Sit the lamb on a wire rack above a roasting pan
Pour the juices from the marinade over the meat and let them drip through into the pan below.
Roast in a hot oven 425 F for 30 minutes, or a little longer if you do not like your lamb pink.
Serve the lamb cut down between the bones either as single cutlets or doubles, or simply serve in slices.
Serve 6-8 people.
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