Garlic-Studded Rosemary Roast Rack of Lamb

Just five ingredients add up to an entrée with Italian flair.

Yield: 12 servings (serving size: 2 chops)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 49%
  • Fat: 9.7g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 20.6g
  • Carbohydrate: 0.7g
  • Fiber: 0.2g
  • Cholesterol: 66mg
  • Iron: 1.6mg
  • Sodium: 225mg
  • Calcium: 18mg

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

Preparation

  1. 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. 2. Preheat oven to 450°.
  3. 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.
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