IRISH RACK OF LAMB (SALLYE)
Great served with mint jelly, horseradish sauce, and roasted root vegetables.
Pour lager into bag and seal. Shake to make sure all of lamb is coated.
Refrigerate overnight, turning a couple of times.
NOTE: You can use a shallow baking dish if you don't have a bag large enough.
Place the lamb on the baking rach and put in oven
Remove from oven and allow to set for 10 minutes before cutting and serving.