Frenched Rack Of Lamb
Ingredients
The lamb
-
2
racks
lamb, frenched (2 pounds each, 8 ribs each)
The seasoning
-
4
cloves
garlic, crushed
-
1
teaspoon
chopped fresh rosemary leaves
-
¼
lemon
-
1 ½
teaspoons
kosher salt and freshly ground pepper, to taste
Instructions
- Season the lamb racks with lemon juice, salt, and pepper on both sides.
- Rub the garlic all over the lamb and sprinkle with rosemary.
- Let the racks stand fat side up on a baking sheet for 1 hour.
- Preheat the oven to 450°F.
- Roast the lamb for about 25 minutes until a thermometer reads 130°F for medium-rare.
- Let the lamb rest tented with foil for 10 minutes.
- Carve the lamb between the rib bones and serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
335
Total fat
16g
Total carbohydrates
0.5g
Total protein
46.7g
Sodium
352.5mg
Cholesterol
140mg
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