Classic Rack of Lamb

RECIPESNFOOD (3)
Bloane Fuse: "turned out well. would make again" Read More
8Ingredients
70Minutes
70Calories

Description

Classic Rack of Lamb, I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness.

Ingredients

US|METRIC
  • 1 lamb rib (Frenched*, racks with 7 to 8 ribs each, 1½ to 2 pounds for each rack, each rack feeds around 2-3 people; you can add more racks as per your need)
  • 2 teaspoons fresh rosemary (chopped)
  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic (minced)
  • salt
  • pepper
  • 2 tablespoons olive oil
  • rack of lamb
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    Directions

    1. Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.
    2. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.
    3. If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.
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    NutritionView More

    70Calories
    Sodium8% DV200mg
    Fat11% DV7g
    Protein0% DV0g
    Carbs1% DV2g
    Fiber3% DV<1g
    Calories70Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium200mg8%
    Potassium40mg1%
    Protein0g0%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate2g1%
    Dietary Fiber<1g3%
    Sugars0g0%
    Vitamin A2%
    Vitamin C2%
    Calcium2%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Bloane Fuse a year ago
    turned out well. would make again
    Adalena A. 2 years ago
    Delicious . I will let it cook 5-10 minutes longer next time because I like my lamb medium and not rare.
    Danielle Sanders 2 years ago
    Tasty and I would make this again