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Prep 10min
Total50min
Servings4
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Ingredients
1
rack of lamb (2 1/2 lb)
2
tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
3
large cloves garlic, finely chopped
1/2
teaspoon coarse ground black pepper
1/4
teaspoon salt
1 1/2
teaspoons olive oil
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Steps
1
Heat oven to 450°F. Spray rack in shallow roasting pan with cooking spray. Place lamb on rack in pan.
2
In small bowl, mix remaining ingredients. Spread mixture over meaty side of lamb.
3
Bake uncovered 25 to 30 minutes for medium-rare (145°F), 30 to 35 minutes for medium (160°F). Cover loosely with foil; let stand 5 minutes before slicing. Slice between ribs to serve.
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A side dish of couscous and a Greek salad would be great served with this rack of lamb. For the salad, toss mixed greens, kalamata olives, cucumbers, tomatoes and feta cheese with a vinaigrette dressing.
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