Herbed Rack of Lamb Recipe

4.5 1 4
Herbed Rack of Lamb Recipe
Herbed Rack of Lamb Recipe photo by Taste of Home
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Herbed Rack of Lamb Recipe

Read Reviews
4.5 1 4
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Preheat oven to 400°. 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 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

8 ounce-weight: 241 calories, 17g fat (5g saturated fat), 66mg cholesterol, 63mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 20g protein.

  • 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
  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

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aug2295 User ID: 4631582 240220
Reviewed Dec. 25, 2015

"The herbs added a nice, fresh flavor to the lamb."

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