Fennel and Rosemary-Crusted Roasted Rack of Lamb

Fennel and Rosemary-Crusted Roasted Rack of Lamb
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon salt
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon fennel seeds, crushed
  • Rosemary sprigs (optional)
  • Cooking spray
  • 1 (12-ounce) French-cut rack of lamb, trimmed (6 ribs)
  • 1 teaspoon freshly ground black pepper
  • + 1 more ingredients
    • 6 garlic cloves, minced

Preheat oven to 475°. Combine first 5 ingredients in a small bowl. Rub lamb evenly with garlic mixture; place on a broiler pan coated with cooking spray. Bake at 475° for 15 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Garnish with rosemary sprigs, if desired.

View full recipe at My Recipes

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