Fennel and Rosemary-Crusted Roasted Rack of Lamb

Fennel and Rosemary–Crusted Roasted Rack of Lamb Recipe
Randy Mayor; Jan Gautro
A handful of well-chosen ingredients yields an impressive entrée. You can rub the lamb with the herb mixture in the morning and refrigerate it until you're ready to pop it into the oven.


2 servings (serving size: 3 ribs)

Recipe from

Cooking Light

Nutritional Information

Calories 227
Caloriesfromfat 49 %
Fat 12.3 g
Satfat 5.5 g
Monofat 5 g
Polyfat 0.5 g
Protein 23.1 g
Carbohydrate 5.2 g
Fiber 1.6 g
Cholesterol 72 mg
Iron 2.8 mg
Sodium 354 mg
Calcium 68 mg


1 tablespoon fennel seeds, crushed
1 tablespoon chopped fresh rosemary
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
6 garlic cloves, minced
1 (12-ounce) French-cut rack of lamb, trimmed (6 ribs)
Cooking spray
Rosemary sprigs (optional)


Preheat oven to 475°.

Combine first 5 ingredients in a small bowl. Rub lamb evenly with garlic mixture; place on a broiler pan coated with cooking spray. Bake at 475° for 15 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Garnish with rosemary sprigs, if desired.