Roast Rack of Lamb

Photo: Maria Robledo

Yield:

Makes 4 to 6 servings

Recipe from

Nutritional Information

Calcium 30.61 mg
Calories 322.08
Caloriesfromfat 51.91877794 %
Carbohydrate 0.79 g
Cholesterol 114.98 mg
Fat 18.61 g
Fiber 0.38 g
Iron 2.79 mg
Protein 35.54 mg
Satfat 7.6 g
Sodium 566.68 mg

Ingredients

2 racks of lamb, 1 1/2 to 1 3/4 pounds each, trimmed
1 small clove garlic, peeled and minced
2 teaspoons kosher salt
1/3 cup loosely packed fresh rosemary leaves
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
Fresh rosemary, thyme, or lavender sprigs

Preparation

Prepare the racks of lamb at least 1 hour (or up to 4 hours) before cooking: Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. Rub the racks with the mixture, cover, and set aside. (If you are not going to cook them within 2 hours, refrigerate, then bring to room temperature an hour before cooking.)

Preheat oven to 425° F. Heat a roasting pan in the oven for 10 minutes. Pat the racks of lamb dry with paper towels and coat lightly with the olive oil. Place the racks flesh-side down in the pan. Roast 15 to 20 minutes or until an instant-read thermometer inserted in the thickest part reads 145° F for medium rare (the temperature will rise about 10° when the lamb is out of the oven). Transfer the racks to a carving board. Let rest for 10 minutes. Slice between the ribs to separate the chops for serving. Garnish with the fresh herb sprigs.

Note:

Sally Schneider,

January 2005