Here's a no-fuss yet elegant entrée special enough for company, and it's ready in less than an hour!
rack of lamb (2 1/2 lb)
tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
large cloves garlic, finely chopped
teaspoon coarse ground black pepper
teaspoons olive oil
Heat oven to 450°F. Spray rack in shallow roasting pan with cooking spray. Place lamb on rack in pan.
In small bowl, mix remaining ingredients. Spread mixture over meaty side of lamb.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.