Fennel and Rosemary Crusted Rack of Lamb

I thought I’d do something special for Valentine’s day, but since my parents were here VDay plans were postponed till now.  And wow, it was worth the wait!  This was my first foray into lamb, and it was so easy and so good it won’t be my last.

Fennel and Rosemary Crusted Rack of Lamb

Ingredients

  • 1  tablespoon  fennel seeds, crushed
  • 1  tablespoon  chopped fresh rosemary
  • 1  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  salt
  • 6  garlic cloves, minced
  • 1  (12-ounce) French-cut rack of lamb, trimmed (6 ribs)
  • Cooking spray
  • Rosemary sprigs (optional)

Preparation

Preheat oven to 475°.

Combine first 5 ingredients in a small bowl. Rub lamb evenly with garlic mixture; place on a broiler pan coated with cooking spray. Bake at 475° for 15 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Garnish with rosemary sprigs, if desired.

Nutritional Information

Calories:
227 (49% from fat)
Fat:
12.3g (sat 5.5g,mono 5g,poly 0.5g)
Protein:
23.1g
Carbohydrate:
5.2g
Fiber:
1.6g
Cholesterol:
72mg
Iron:
2.8mg
Sodium:
354mg
Calcium:
68mg
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Published in: on February 24, 2009 at 2:49 am  Comments (1)  
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One CommentLeave a comment

  1. You know this morning I was thinking I should really use the rack of lamb I have in the freezer but didn’t have a recipe to hand then I look up my reader and voila!!!! Thank you! I’ll be trying this!


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