Rack of Lamb

2 tablespoons of vegetable oil
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of dried whole oregano
1/8 teaspoon of garlic powder
two 1 1/2 to 2 pound racks of lamb
1/2 cup of chopped fresh parsley
1 cup of Burgundy or other dry red wine
1/2 cup of butter

Combine oil, salt, pepper, oregano, and garlic powder; brush on lamb. Place lam, bone ends up, in a shallow roasting pan. Insert meat thermometer, if desired.

Bake, uncovered at 400ºF. until desired degree of doneness; about 35 minutes or 140º (rare); about 55 minutes or 160º (medium); about 1 hour and 10 minutes or 170º (well done).

Transfer lamb to a warm serving platter, reserving pan drippings. Sprinkle with parsley. Let lamb stand 10 minutes before slicing.

Add wine to pan drippings in roasting pan. Cook over low heat, stirring with a wooden spoon to loosen browned crumbs. Add butter; simmer 4 to 5 minutes, stirring occasionally. Serve with lamb. Yield: 4 servings