1/4 Photos of Simple Rack of Lamb
I learned this at a French cuisine class. It's so simple, no marinating, no rubbing, but it's very good. The chef says not to trim the fat because it cooks the spices sprinkled onto it and the oil will drip down and flavor the lamb, and possibly the vegetables baking underneath. The zucchini and tomato stack that he made also in the class, was there to catch the juices. (see my other recipe page)
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lamb ch ...
Units: US | Metric
- 1Pan sear the rack of lamb fat side down first untill golden brown.
- 2On the fat side of the rack, sprinkle with salt, pepper, tomato powder (or your favorite herbal spices,) drizzle with olive oil and place on top one skin-on crushed garlic clove.
- 3Bake on center rack at 180°C(360°F) for about 20 minutes (You can arrange it so that juices drip onto veggies baking on a lower rack.
- 4Test for internal temp of 55°C(130°F) for rare and 60°C(140°F) for medium rare. Cut, and sprinkle with coarse salt.
- 5For sauce: In a pan, heat all the reserved drippings and whisk vigorously untill pale. Serve over lamb chop.
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Nutritional Facts for Simple Rack of Lamb
Serving Size: 1 (8 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 62.0
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 77.9 mg
- Total Carbohydrate 0.5 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.1 g
The following items or measurements are not included:
racks of lamb