IRISH RACK OF LAMB (SALLYE)
Great served with mint jelly, horseradish sauce, and roasted root vegetables.
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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.