Garlic-Herb Roasted Rack of Lamb

3 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
4 servings (serving size: 2 chops)
By Michael Pollan
June 2007
RECIPE BY Cooking Light

Pollan chooses high-quality grass-fed meats from local producers. The mustardy rub enhances the flavor of the meat. Serve with roasted new potatoes.

Ingredients

  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1 (1 1/2-pound) French-cut rack of lamb (8 ribs)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Nutritional Information

  • Calories 293
  • Caloriesfromfat 48%
  • Fat 15.7g
  • Satfat 5.6g
  • Monofat 6.3g
  • Polyfat 1.4g
  • Protein 34.2g
  • Carbohydrate 1.3g
  • Fiber 0.3g
  • Cholesterol 112mg
  • Iron 3.1mg
  • Sodium 463mg
  • Calcium 29mg

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 5 ingredients in a small bowl; stir with a whisk.

Step 3

Sprinkle lamb evenly with salt and freshly ground pepper; rub lamb evenly with herb mixture. Place on a jelly-roll pan or broiler pan coated with cooking spray. Bake at 425° for 35 minutes or until a thermometer registers 145° (medium-rare). Cover with foil; let stand 10 minutes before serving. Slice rack into 8 pieces.

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Ratings & Reviews

ACinNYC's Review

tejaksw
February 15, 2011
This recipe was awesome. We made it for Valentine's Dinner last night and as my husband and I have made some really good meals in the past but this was one we would rank it as one of the better ones. The lamb was juicy and flavourable... we did make one change to the recipe and used Herbes de Provence instead of Thyme as we were serving this with Wild Mushroom Rissoto which called for thyme as well. One top of it all, it was super simple to make and is definately a dish I would consider making for special meals

tejaksw's Review

abbygirl
September 11, 2010
Fantastic flavor. Since I prefer to use an outdoor grill instead of an oven, I cooked it on indirect for 20 minutes. Highly recommend.

abbygirl's Review

ACinNYC
December 08, 2008
Mine was excellent, but after some changes. My husband would eat 4 ribs by himself, so I doubled the all the ingredients except the lemon. I found that it was a little on the tart side, so I added some honey. I loved the intense thyme, mustard flavor. I would do this recipe again...with the changes!