Black Pepper and Herb-Crusted Rack of Lamb

45 minutes Prep: 10 minutes Cook: 35 minutes

11 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

4	each	lamb	racks, defrosted
1 1/2	teaspoons	olive oil
1	each	garlic clove	minced
1	tablespoon	black pepper	coarse crushed
1	tablespoon	chervil	minced fresh
1/2	teaspoon	rosemary leaves	dried
1/2	teaspoon	salt	coarse
1/4	teaspoon	thyme leaves	dried

Directions

Pat lamb dry and brush all over with oil.

Combine garlic, pepper, chervil, rosemary, salt and thyme.

Rub into lamb; cover and refrigerate for at least 2 hours.

Set shallow roast pan in oven and preheat to 475F(240C).

Place lamb racks in pan fat side up and roast for 10 minutes.

Reduce heat to 375F(190C) and roast another 20 minutes or until internal temperature reaches 130F(54C).

Transfer to cutting board and let stand, covered with tent of foil, for 5 minutes.

Carve between ribs to serve.

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Nutrition Facts

Serving Size 3g

Amount per Serving

Calories 11 73% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 148mg	6%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	1%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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