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Marinated Rack of Lamb
Yield: 12 servings

4 (6 to 8 rib) lamb rib roasts trimmed (about 8 lbs.)
1 c dry, white vermouth
1 c soy-based marinade
3 tb garlic powder
2 tb dried Italian seasoning

Place lamb in large heavy-duty zip-top plastic bags. Combine vermouth
and next 3 ingredients; pour 1 cup over lamb. Seal and chill 8
hours, turning occasionally. Chill remaining marinade mixture.

Remove lamb from marinade, discarding marinade. Place lamb, fat
side up, on a rack in a shallow roasting pan.

Bake at 325 F for 1 hour and 15 minutes or until a meat thermometer
inserted into thickest portion registers 150 (medium-rare) to 155
F (medium), basting often with reserved marinade mixture.

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