I love this recipe with a fig-wine reduction served with it. Heaven!
Fennel and Rosemary-Crusted Roasted Rack of Lamb
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)
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Amount per serving
- Calories: 227
- Calories from fat: 49%
- Fat: 12.3g
- Saturated fat: 5.5g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 0.5g
- Protein: 23.1g
- Carbohydrate: 5.2g
- Fiber: 1.6g
- Cholesterol: 72mg
- Iron: 2.8mg
- Sodium: 354mg
- Calcium: 68mg
- 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.
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Fennel and Rosemary-Crusted Roasted Rack of Lamb Recipe at a Glance
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