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

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

Nutritional Facts

4 each: 480 calories, 27g fat (13g saturated fat), 130mg cholesterol, 769mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 30g protein.

  • 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
  1. 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.
  2. 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°).
  3. 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.
  4. Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve sauce with lamb. Yield: 2 servings.
Originally published as Festive Rack of Lamb in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p57

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