Herbed Rack of Lamb

Name: Herbed Rack of Lamb
Prep time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 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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Prep 10 min
Total 50 min
Servings 4

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

Sep 8, 2011

Ingredients

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

Steps

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.

Expert Tips

Tip 1
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.

Nutrition Information

200 Calories, 12g Total Fat, 20g Protein, 1g Total Carbs

Nutrition Facts

Serving Size: 4 servings

Calories: 200

Total Fat: 12g

Saturated Fat: 4g

Trans Fat: 0g

Cholesterol: 7mg

Sodium: 210mg

Total Carbs: 1g

Dietary Fiber: 0g

Protein: 20g

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.