Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Michael Pollan
Recipe by Cooking Light June 2007

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 2 chops)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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

  • 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.

Nutrition Facts

293 calories; calories from fat 48%; fat 15.7g; saturated fat 5.6g; mono fat 6.3g; poly fat 1.4g; protein 34.2g; carbohydrates 1.3g; fiber 0.3g; cholesterol 112mg; iron 3.1mg; sodium 463mg; calcium 29mg.
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