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Roasted Rack of Lamb

 
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39

Celebrate Easter With Roasted Lamb!

Yield

6

servings

Prep

10

min

Cook

90

min

Ready

100

min

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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℉ (190℃) oven.

For estimated cooking times according to the size of your lamb rack see: Guide for Roasting Lamb

Let the lamb rest for at least 10 minutes and use the remaining ingredients to make a red wine pan sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 2672% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 15mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 3%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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