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Herbed Rack of Lamb Recipe
Herbed Rack of Lamb Recipe photo by Taste of Home

Herbed Rack of Lamb Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

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.

Directions

  1. Preheat oven to 400°. In a bowl, combine the oil, garlic, parsley, rosemary and thyme. Rub oil mixture over lamb.
  2. Place meat side up on a rack in a greased 11x7-in. baking pan. Bake, uncovered, 20-30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.
Originally published as Rack of Lamb in Reminisce Extra December 2003, p52

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.

Medium-Bodied Red Wine

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

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