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Festive Rack of Lamb

 Festive Rack of Lamb
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
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Festive Rack of Lamb (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.