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Ingredients

  • 1 tablespoon coarsely chopped fresh parsley or 1 teaspoon dried parsley flakes
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon Montreal steak seasoning
  • 1/4 teaspoon pepper
  • 2 frenched racks of lamb (1-1/2 pounds each)
  • 1/4 cup pomegranate seeds

Directions

  • Preheat oven to 375°. In small bowl, combine the first eight ingredients. Place lamb on a rack in a shallow roasting pan; rub with herb mixture.
  • Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting. Serve with pomegranate seeds.

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