1 rack of lamb, about 5-6 lb
3/4 cup fresh garlic cloves, peeled
1/2 cup olive oil
1 juice of 4 lemons
3 tablespoon dry mustard
2 tablespoon bouquet garni
1 tablespoon tarragon

Plan ahead if you want to try this lamb dish. It is best if marinated for about four days in the refrigerator. For extra browning, run it under the broiler for a few minutes just before serving.

Have the butcher cut thru the chine bone so meat can be carved into individual chops at the table and trim off fat around ends of ribs and around kidney area.

Combine garlic and all remaining ingredients in food processor bowl or in blender and process until liquefied. Place roast in large plastic bag, add marinade, spreading it all over roast and in between cuts made by butcher.

Seal bag and refrigerate at least 2 days. To roast, remove from bag, place in roasting pan and insert meat thermometer in thickest part of meat. Roast at 450 degrees until thermometer registers "medium" for beef. The lamb will be medium rare at this point. If you wish to have it done more, follow thermometer accordingly.

Yield: 4 servings