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Roasted Rack of Lamb

Celebrate Easter With Roasted Lamb!

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100 minutes Prep: 10 minutes Cook: 90 minutes

26 calories per serving view nutrition facts

Amyamy

6 servings suggest servings

Ingredients

1	x	rack of lamb	full
1	x	olive oil	as needed
2	tablespoons	rosemary leaves	chopped
2	tablespoons	thyme	chopped
1	x	salt	to taste
1	x	black pepper	to taste
1	cup	red wine
3	cloves	garlic	chopped
1	tablespoon	butter

Directions

Make sure your butcher has removed the chine bone from the rack.

Most do but double-check. The chine bone is part of the spine and if not removed you will be unable to cut the roast into individual chops.

Trim some of the excess fat from the rack but don't overdo it. You need some fat to naturally baste the meat while it cooks and furnish some drippings to make a sauce.

Lightly brush the rack with olive oil. Then sprinkle both sides with half of the rosemary and thyme, and salt and pepper.

Place the rack in a roasting pan, preferably with a grate on the bottom, and then into a preheated 375 degree oven.

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Nutrition Facts

Serving Size 8g

Amount per Serving

Calories 26 72% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 15mg	1%
Total Carbohydrate 2.0g	1%
Dietary Fiber 1.0g	2%
Sugars 0.0g
Protein 0.0g	1%