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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Fennel and Rosemary-Crusted Roasted Rack of Lamb

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.

Cooking Light JANUARY 2008

  • Yield: 2 servings (serving size: 3 ribs)


  • 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.

Nutritional Information

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

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Fennel and Rosemary-Crusted Roasted Rack of Lamb Recipe