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Add a photoServings: 8
Ingredients
- 4 x Lamb racks, defrosted
- 1 1/2 tsp Extra virgin olive oil
- 1 x Garlic clove, chopped
- 1 Tbsp. Black pepper, coarse crushed
- 1 Tbsp. Chervil, chopped, fresh
- 1/2 tsp Rosemary, dry
- 1/2 tsp Coarse salt
- 1/4 tsp Thyme, dry
Directions
- Pat lamb dry and brush all over with oil. Combine garlic, pepper, chervil, rosemary, salt and thyme. Rub into lamb; cover and chill for at least 2 hrs. Set shallow roast pan in oven and preheat to 475F(240C). Place lamb racks in pan fat side up and roast for 10 min. Reduce heat to 375F(190C) and roast another 20 min or possibly till internal temperature reaches 130F(54C). Transfer to cutting board and let stand, covered with tent of foil, for 5 min. Carve between ribs to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 8 servings | |
| Calories 11 | |
| Calories from Fat 8 | 73% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 146mg | 6% |
| Potassium 24mg | 1% |
| Total Carbs 0.81g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.01g | 0% |
| Protein 0.17g | 0% |
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