CHEF JEFF — ONE BYTE AT A TIME: Rack of LambAre you tired of turkey at Thanksgiving? Then, how about a nice aromatic roast rack of lamb?
Are you tired of turkey at Thanksgiving? Then, how about a nice aromatic roast rack of lamb?
Rack of Lamb
1 rack of lamb, about 1 1/3 pounds
3 sprigs each, leaves chopped: tarragon, rosemary
1 shallot, minced
1 tablespoon each: Dijon mustard, olive oil
1 teaspoon each: salt, freshly ground pepper
Heat oven to 425 degrees. Lightly score the fat on the lamb, taking care not to pierce the meat underneath. Combine herbs, shallot, mustard, olive oil, salt and pepper in a bowl. Rub the mixture over all sides of the rack. Let rest 15 minutes at room temperature, if possible.
Place lamb fat side up in a small baking pan. Roast in upper third of the oven, 10 minutes. Check rack; if top looks dry, drizzle on a little extra olive oil. Roast until the rack is medium-rare (130 degrees), about 10 to 15 minutes, or to desired doneness. Let meat rest 5 minutes. Carve into chops; serve.
Yield: Serves 4.
Approximated nutritional analysis per serving: 312 calories, 69 percent of calories from fat, 24 grams fat (9 grams saturated), 87 milligrams cholesterol, 2 grams carbohydrates, 22 grams protein, 680 milligrams sodium, no fiber.
Grab more food tidbits at the Chef Jeff blog at