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

Nutritional 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

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. 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.

Note:

Jackie Mills, MS, RD,

March 2008