2 American Lamb racks, trimmed
1 cup olive oil
2/3 cup lemon juice
3 tablespoons finely chopped green onion
2 tablespoons finely chopped Italian parsley
4 teaspoons anchovy paste
2 teaspoons dried tarragon leaves, crushed
1-1/2 teaspoons pepper
In a glass pan, place lamb racks, meat-side down; set aside. In medium bowl, combine Tuscany Marinade ingredients. Pour over lamb rack; cover, refrigerate and marinate 4 to 6 hours, turning twice.
Remove lamb from marinade and place in shallow roasting pan. Roast in 375ºF oven for 30 to 45 minutes or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well. Remove from oven, cover and let stand for 10 minutes Internal temperature will rise approximately 10 degrees.
Slice and serve with polenta in a prepared pasta sauce, if desired.
PREP TIME: 10 Minutes
COOK TIME: 30 Minutes