Randy Mayor; Jan Gautro
2 servings (serving size: 3 ribs)

A handful of well-chosen ingredients yields an impressive entrée. You can rub the lamb with the herb mixture in the morning and refrigerate it until you're ready to pop it into the oven.

How to Make It

Step 1

Preheat oven to 475°.

Step 2

Combine first 5 ingredients in a small bowl. Rub lamb evenly with garlic mixture; place on a broiler pan coated with cooking spray. Bake at 475° for 15 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Garnish with rosemary sprigs, if desired.

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Ratings & Reviews

Bamster's Review

September 26, 2011

Chell962's Review

September 10, 2011
I love this recipe with a fig-wine reduction served with it. Heaven!

tejaksw's Review

September 11, 2010
Excellent flavor. This may be my favorite rack of lamb recipe.

cpalma's Review

July 19, 2010
I was looking for something quick and easy and this was perfect. This had fantastic flavor without overpowering the lamb. I think this is now my favorite rack of lamb recipe.