Black Pepper And Herb-crusted Rack Of Lamb
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb, Main dish | 8 | Servings | |
INGREDIENTS
| 4 | Lamb racks, defrosted | |
| 1 1/2 | t | Olive oil |
| 1 | Garlic clove, minced | |
| 1 | T | Black pepper, coarse crushed |
| 1 | T | Chervil, minced fresh |
| 1/2 | t | Rosemary, dried |
| 1/2 | t | Coarse salt |
| 1/4 | t | Thyme, dried |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 145.8mg
Potassium: 24.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g