Black Pepper & Herb-Crusted Rack of Lamb
Yield
8 servingsPrep
10 minCook
35 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb
racks, defrosted |
*
|
| 1 ½ | teaspoons |
olive oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
black pepper
coarse crushed |
|
| 1 | tablespoon |
chervil
minced fresh |
*
|
| ½ | teaspoon |
rosemary leaves
dried |
|
| ½ | teaspoon |
salt
coarse |
|
| ¼ | teaspoon |
thyme
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb
racks, defrosted |
*
|
| 7.5 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 15 | ml |
black pepper
coarse crushed |
|
| 15 | ml |
chervil
minced fresh |
*
|
| 2.5 | ml |
rosemary leaves
dried |
|
| 2.5 | ml |
salt
coarse |
|
| 1.3 | 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.
