Rating: 5 stars
1 Ratings
  • 1 star values: 0
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  • 5 star values: 1

Rack of lamb is a grand entrée for a special dinner. Serve with polenta, and open a bottle of bold cabernet sauvignon.

Jeanne Kelley
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
4 servings (serving size: 2 chops and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Combine first 4 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Remove from heat; cool slightly. Add the butter, stirring well with a whisk; keep warm.

  • Sprinkle lamb with rosemary, salt, and freshly ground pepper. Place lamb, meat side up, on a broiler pan coated with cooking spray. Bake at 425° for 30 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Let stand 5 minutes. Slice rack into 8 pieces. Serve with reduction.

Nutrition Facts

313 calories; calories from fat 43%; fat 15.1g; saturated fat 6.2g; mono fat 6.1g; poly fat 0.9g; protein 24.5g; carbohydrates 17.5g; fiber 0.4g; cholesterol 88mg; iron 2.2mg; sodium 412mg; calcium 34mg.
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