Directions:
- About an hour before roasting, remove lamb from refrigerator.
- Trim excess fat.
- Stir oil with seasonings and garlic.
- Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
- Place each rack as it is coated on a large baking sheet with shallow sides.
- Depending on pan size, bone ends may lay on pan edges.
- For even cooking, leave coated lamb at room temperature for 1 hour.
- Or lamb can be refrigerated, lightly covered, up to 1 day.
- Bring to room temperature before roasting.
- When ready to roast, preheat oven to 400F (200C).
- Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
- Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.22 Kcal (227 kJ) | ||
| Calories from fat | 49.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.51g | 8% | |
|---|---|---|---|
| Sodium | 147.59mg | 6% | |
| Potassium | 42.04mg | 1% | |
| Total Carbs | 1.48g | 0% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 0.35g | 1% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 17.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 620.54 Kcal (2598 kJ) | ||
| Calories from fat | 567.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.01g | 8% | |
|---|---|---|---|
| Sodium | 1689.13mg | 6% | |
| Potassium | 481.17mg | 1% | |
| Total Carbs | 16.99g | 0% | |
| Sugars | 1.05g | 0% | |
| Dietary Fiber | 5.75g | 2% | |
| Protein | 3.98g | 1% | |
| Vitamin C | 20.4mg | 3% | |
| Vitamin A | 0.1mg | 0% | |
| Iron | 8.4mg | 4% | |
| Calcium | 197.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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