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Rack of Lamb Recipe

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We've raised sheep for years, so lamb has been a staple entree in our house as well as a favorite to serve when company comes. We do our own butchering and can cut the meat any way, but we've found the rack yields a perfect amount of meat for just the two of us. -Margery Bryan, Moses Lake, Washington

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Rack of Lamb Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 teaspoon minced fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 to 1/2 teaspoon dried thyme
1 French-style rack of lamb (8 chops), about 1 pound

Directions

In a bowl, combine the oil, garlic, parsley, rosemary and thyme. Rub oil mixture over lamb.
Place meat side up on a rack in a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 400° for 20-30 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.

Nutritional Facts 1 serving (8 ounces) equals 241 calories, 17 g fat (5 g saturated fat), 66 mg cholesterol, 63 mg sodium, 1 g carbohydrate, trace fiber, 20 g protein.

Originally published as Rack of Lamb in Reminisce Extra December 2003, p52

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Baking Recipes Cooking For Two Cooking For Two Recipes Dinner for Two Dinner For Two Recipes Dinner Recipes Lamb Lamb Recipes Rack of Lamb

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