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Fennel & Rosemary-Crusted Roasted Lamb

Source of Recipe

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Fennel & Rosemary-Crusted Roasted Rack of Lamb (2)

Cooking Light - January 2008 - Micol Negrin,
Reviews rate this recipe 4 of 5 stars.
2 servings (serving size: 3 ribs)

A handful of well-chosen ingredients yields an impressive entrée. You can rub the lamb with the herb mixture in the morning and refrigerate it until you're ready to pop it into the oven.

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.

One serving equals: Calories 227 (Calories from fat 49 %); Fat 12.3 g (Satfat 5.5 g, Monofat 5 g, Polyfat 0.5 g); Protein 23.1 g; Carbohydrate 5.2 g; Fiber 1.6 g; Cholesterol 72 mg; Sodium 354 mg