Black Pepper and Herb-Crusted Rack of Lamb
49
49
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.
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?
