Garlic-Herb Roasted Rack of Lamb

Photo: Randy Mayor; Styling: Leigh Ann Ross
Pollan chooses high-quality grass-fed meats from local producers. The mustardy rub enhances the flavor of the meat. Serve with roasted new potatoes.

Yield:

4 servings (serving size: 2 chops)

Recipe from

Nutritional Information

Calories 293
Caloriesfromfat 48 %
Fat 15.7 g
Satfat 5.6 g
Monofat 6.3 g
Polyfat 1.4 g
Protein 34.2 g
Carbohydrate 1.3 g
Fiber 0.3 g
Cholesterol 112 mg
Iron 3.1 mg
Sodium 463 mg
Calcium 29 mg

Ingredients

2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 (1 1/2-pound) French-cut rack of lamb (8 ribs)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preparation

Preheat oven to 425°.

Combine first 5 ingredients in a small bowl; stir with a whisk.

Sprinkle lamb evenly with salt and freshly ground pepper; rub lamb evenly with herb mixture. Place on a jelly-roll pan or broiler pan coated with cooking spray. Bake at 425° for 35 minutes or until a thermometer registers 145° (medium-rare). Cover with foil; let stand 10 minutes before serving. Slice rack into 8 pieces.

Note:

Michael Pollan,

June 2007