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

Just five ingredients add up to an entrée with Italian flair.

Jackie Mills, MS, RD
Recipe by Cooking Light March 2008

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Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 450°.

  • 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.

Nutrition Facts

178 calories; calories from fat 49%; fat 9.7g; saturated fat 4.2g; mono fat 3.7g; poly fat 0.4g; protein 20.6g; carbohydrates 0.7g; fiber 0.2g; cholesterol 66mg; iron 1.6mg; sodium 225mg; calcium 18mg.
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