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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 48%
  • Fat: 15.7g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 34.2g
  • Carbohydrate: 1.3g
  • Fiber: 0.3g
  • Cholesterol: 112mg
  • Iron: 3.1mg
  • Sodium: 463mg
  • Calcium: 29mg

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

  1. Preheat oven to 425°.
  2. Combine first 5 ingredients in a small bowl; stir with a whisk.
  3. 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.
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