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.

Yield:

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

Ingredients

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)

Preparation

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.

Note:

Micol Negrin,

January 2008
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