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Garlic-Studded Rosemary Rst Rack of Lamb

Source of Recipe

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Garlic-Studded Rosemary Roast Rack of Lamb

Cooking Light - March 2008 - Jackie Mills, MS, RD,
12 servings (serving size: 2 chops)

Just five ingredients add up to an entrée with Italian flair.

'SingingGourmand's' Review: "A special-occasion wow-factor dish. I went with even more garlic. It took about 10 min. longer to bake in my oven, but worth every minute."


3 (1-1/2-pound) French-cut racks of lamb (8 ribs each)
Cooking spray
6 garlic cloves, thinly sliced (48 slices)
3/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh rosemary
1 teaspoon kosher salt

Preparation:
1. Place lamb, meat side down, on a broiler pan coated with cooking spray. Cut a 1-inch-deep slit between each rib on the underside of each rack; stuff 2 garlic slices into each slit. Turn lamb, meat side up; coat with cooking spray. Sprinkle with pepper and rosemary, pressing gently to adhere. Cover and marinate in refrigerator 8 hours or overnight.

2. Preheat oven to 450°.

3. Sprinkle lamb evenly with salt. Bake at 450° for 20 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Cover with foil; let stand 10 minutes before slicing each rack into 8 pieces.

One 2-chop serving equals: Calories 178 (Calories from fat 49 %); Fat 9.7 g (Satfat 4.2 g, Monofat 3.7 g, Polyfat 0.4 g; Protein 20.6 g; Carbohydrate 0.7 g; Fiber 0.2 g; Cholesterol 66 mg; Sodium 225 mg