Garlic-Studded Rosemary Roast Rack of Lamb

Just five ingredients add up to an entrée with Italian flair.

Yield: 12 servings (serving size: 2 chops)

Ingredients

• 3  (1 1/2-pound) French-cut racks of lamb (8 ribs each)
• Cooking spray
• 6  garlic cloves, thinly sliced (48 slices)
• 3/4  teaspoon  freshly ground black pepper
• 1/4  cup  chopped fresh rosemary
• 1  teaspoon  kosher salt

Preparation

1. Place lamb, meat side down, on a broiler pan coated with cooking spray. Cut a 1-inch-deep slit between each rib on the underside of each rack; stuff 2 garlic slices into each slit. Turn lamb, meat side up; coat with cooking spray. Sprinkle with pepper and rosemary, pressing gently to adhere. Cover and marinate in refrigerator 8 hours or overnight.

2. Preheat oven to 450°.

3. Sprinkle lamb evenly with salt. Bake at 450° for 20 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Cover with foil; let stand 10 minutes before slicing each rack into 8 pieces.

Nutritional Information

Calories:

178 (49% from fat)

Fat:

9.7g (sat 4.2g,mono 3.7g,poly 0.4g)

Protein:

20.6g

Carbohydrate:

0.7g

Fiber:

0.2g

Cholesterol:

66mg

Iron:

1.6mg

Sodium:

225mg

Calcium:

18mg