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Garlic-Studded Rosemary Roast Rack of Lamb

Yield 12 servings (serving size: 2 chops)
Just five ingredients add up to an entrée with Italian flair.

Ingredients

  • 3 (1 1/2-pound) French-cut racks of lamb (8 ribs each)
  • Cooking spray
  • 6 garlic cloves, thinly sliced (48 slices)
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh rosemary
  • 1 teaspoon kosher salt

Nutrition Information

  • calories 178
  • caloriesfromfat 49 %
  • fat 9.7 g
  • satfat 4.2 g
  • monofat 3.7 g
  • polyfat 0.4 g
  • protein 20.6 g
  • carbohydrate 0.7 g
  • fiber 0.2 g
  • cholesterol 66 mg
  • iron 1.6 mg
  • sodium 225 mg
  • calcium 18 mg

How to Make It

  1. Place lamb, meat side down, on a broiler pan coated with cooking spray. Cut a 1-inch-deep slit between each rib on the underside of each rack; stuff 2 garlic slices into each slit. Turn lamb, meat side up; coat with cooking spray. Sprinkle with pepper and rosemary, pressing gently to adhere. Cover and marinate in refrigerator 8 hours or overnight.

  2. Preheat oven to 450°.

  3. Sprinkle lamb evenly with salt. Bake at 450° for 20 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Cover with foil; let stand 10 minutes before slicing each rack into 8 pieces.