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Black Pepper and Herb-Crusted Rack of Lamb

 

49

Yield

8

servings

Prep

10

min

Cook

35

min

Ready

45

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

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
*

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

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Nutrition Facts

Serving Size 3g (0.1 oz)
Amount per Serving
Calories 1173% of calories 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?

 

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