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Roasted Rack of Lamb
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Description
Rack of lamb is usually pretty expensive, and should be saved for special occasions. I suggest serving it only for special times with the right guy (or gal), including your pops.
Ingredients
- 1 whole Rack Of Young Lamb (Doesn’t That Sound Pleasant?) Ask The Butcher To “French” The Rack, Leaving The Ribs Clean And Trimming The Fat.
- 1 teaspoon Dried Rosemary
- ½ teaspoons Garlic Salt
- ½ teaspoons Black Pepper
Preparation
Preheat the oven to 500 degrees.
Open up the lamb, trim off some more fat and French the bones further if desired. Wash and dry the lamb. Put the lamb in an ungreased, high-sided pan, and cover with the spices. Put into the upper third of the oven and roast for 25 minutes for perfect medium rare.
Lamb should be slightly charred on the outside, pink on the inside. Let rest for 10 minutes before carving or all the juices will run out when you cut into the lamb.
Makes 2-3 servings at around 115 calories for a small chop with the fat well-trimmed. Remember, lamb is very pricy, so make sure he’s worth it.
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