Herbed Rack of Lamb

Here's a no-fuss yet elegant entrée special enough for company, and it's ready in less than an hour! ...MORE + LESS -

1 rack of lamb (about 2 1/2 lb/1.25 kg)

2 tbsp (30 mL) chopped fresh or 2 tsp (10 mL) dried rosemary leaves

1 tbsp (15 mL) chopped fresh or 1 tsp (5 mL) dried thyme leaves

3 large cloves garlic, finely chopped

1/2 tsp (2 mL) coarse ground black pepper

1/4 tsp (1 mL) salt

1 1/2 tsp (7 mL) olive oil

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1

Heat oven to 450°F. Spray rack in shallow roasting pan with cooking spray. Place lamb on rack in pan.
2

In small bowl, mix remaining ingredients. Spread mixture over meaty side of lamb.
3

Bake uncovered 25 to 30 minutes for medium-rare (145°F), 30 to 35 minutes for medium (160°F). Cover loosely with foil; let stand 5 minutes before slicing. Slice between ribs to serve.

A side dish of couscous and a Greek salad would be great served with this rack of lamb. For the salad, toss mixed greens, kalamata olives, cucumbers, tomatoes and feta cheese with a vinaigrette dressing.