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8Ingredients
70Minutes
70Calories
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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
4 SERVINGS
- 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 tsp. fresh rosemary (chopped)
- 1 tsp. chopped fresh thyme
- 2 cloves garlic (minced)
- salt
- pepper
- 2 Tbsp. olive oil
- rack of lamb
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Directions
- 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.
- 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.
- 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.
NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories70Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium200mg8% |
Potassium40mg1% |
Protein0g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate2g1% |
Dietary Fiber<1g3% |
Sugars0g |
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.
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Reviews(5)
Adalena A. 7 years ago
Delicious . I will let it cook 5-10 minutes longer next time because I like my lamb medium and not rare.