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Festive Rack of Lamb Recipe

Rack of lamb isn't an entree you prepare everyday. So when you do, it needs to be outstanding. Our recipe specialists guarantee the citrus-garlic sauce served alongside roasted lamb will please your guests.—Taste of Home Test Kitchen

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Festive Rack of Lamb Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 rack of lamb (1-1/2 pounds and 8 ribs), trimmed
2 tablespoons butter
1 cup white wine or chicken broth
1 teaspoon grated lemon peel
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1 bay leaf

Directions

Place the flour, salt and pepper in a shallow bowl. Coat lamb in flour mixture. In a large skillet over medium-high heat, cook lamb in butter for 2 minutes on each side. Place on a greased baking sheet.
Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, add the wine, lemon peel, garlic, rosemary and bay leaf to skillet. Bring to a boil; cook until liquid is reduced by half, about 8 minutes.
Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve sauce with lamb. Yield: 2 servings.

Nutritional Facts 1/2 rack of lamb (4 chops) equals 480 calories, 27 g fat (13 g saturated fat), 130 mg cholesterol, 769 mg sodium, 7 g carbohydrate, trace fiber, 30 g protein.

Originally published as Festive Rack of Lamb in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p57