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Black Pepper & Herb-Crusted Rack of Lamb

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Submitted by tnhofer

YIELD

8 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

4 4
EACH EACH LAMB
racks, defrosted *
1 ½ 7.5
TEASPOONS ML OLIVE OIL
1 1
EACH EACH GARLIC CLOVES
minced
1 15
TABLESPOON ML BLACK PEPPER
coarse crushed
1 15
TABLESPOON ML CHERVIL
minced fresh *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
dried
½ 2.5
TEASPOON ML SALT
coarse
¼ 1.3
TEASPOON ML THYME
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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 3g (0.1 oz)
Amount per Serving
Calories 11 73% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 148mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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