The classic presentation for a roast rack of lamb calls for frenching the meat: removing the layer of muscle and fat that extends to the end of the rib bones.
1. Heat oven to 450?. Season lamb with salt and pepper. Heat oil in a 12" cast-iron skillet over medium-high heat. Add lamb fat side down and cook, using tongs to flip and sear the bottom and sides of the rack, until browned, about 10 minutes. Turn lamb fat side up in the skillet and scatter herbs over the top.
2. Add garlic to skillet and transfer to oven. Roast until an instant-read thermometer inserted into center of the meat reads 130? for medium rare, about 10 minutes. Let cool for 5 minutes before slicing into chops and serving.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 4 | ||
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Calories: 614 | ||
Calories from Fat: 477 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53g | 71 % | |
Saturated Fat 24.1g | 120 % | |
Monounsaturated Fat 21.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 417.5mg | 128 % | |
Sodium 156.1mg | 5 % | |
Potassium 604mg | 16 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 2.4g | ||
Protein 29.9g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 614
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