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Ingredients
US|METRIC
3 SERVINGS
- 1 3/4 lb. frenched rack of lamb
- kosher salt
- freshly ground black pepper
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh rosemary (roughly chopped)
- 1 Tbsp. chopped fresh thyme (plus 4 sprigs)
- 10 cloves garlic (smashed)
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NutritionView More
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870Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories870Calories from Fat660 |
% DAILY VALUE |
Total Fat73g112% |
Saturated Fat28g140% |
Trans Fat |
Cholesterol195mg65% |
Sodium420mg18% |
Potassium760mg22% |
Protein46g |
Calories from Fat660 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber0g0% |
Sugars0g |
Vitamin A2% |
Vitamin C8% |
Calcium6% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(8)
Yummly User 3 years ago
Great method for cooking a rack of lamb. We have a gas stove so I really have to watch the timing on the stove top or else it becomes over done. I also take the lamb out when ready and leave the pan and garlic in the oven to roast longer. A family favourite.
Yummly User 3 years ago
Best ever and so so easy!!
Yummly User 3 years ago
Best rack of lamb ribs!!! My husband and I make this at least once every 2 weeks. The flavor is unbelievable. We make it with mashed potatoes and veggies. 10/10 recommend
Yummly User 4 years ago
Excellent recipe and easy to follow and implement !
Yummly User 4 years ago
Core temp is important! The Rack was amazing
Yummly User 4 years ago
Really good! Would make it again.
Yummly User 4 years ago
Delicious! I like medium well with a little pink so the cooking time in the oven was around 20 mins for me.
Yummly User 4 years ago
at 450 there was a potential to burn the crumbs. i used panko instead. actually had to cook it on the bottom shelf, for 25 min. ant it was still quite rare.