Lamb is a rich source of B vitamins including B12 which is necessary for brain health and blood formation. This high protein tasty dish is a classic you'll make for years!
Serves 4
Cook and prep time: 25-30 minutes
Ingredients
- 1 rack of lamb, frenched
- salt and pepper to taste
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary, minced (or tsp. dried)
- 2 tbs. butter (can replace with ghee, lard or tallow for dairy-free)
Note: Typically, if you buy a rack of lamb from a butcher or grocery store, it will already be frenched, meaning the fat and tendon have been removed from the bottom of the bones. If you need to do it yourself, search YouTube for an instructional video.
Directions
1. Sprinkle both sides of rack liberally with salt and pepper.
2. Rub rack down thoroughly with garlic and rosemary (can be done up to 24 hours in advance). Bring to room temperature prior to roasting.
3. Preheat oven to 450–500˚F.
4. Heat oven safe cast iron or stainless steel pan on high. Give pan a few minutes to come up to heat, then apply fat (butter, ghee, lard, or tallow) to coat.
5. Once fat is hot, place rack in pan bone side up and meaty side down. Leave it alone 2–3 minutes or until nicely browned. Flip rack and repeat a minute on other side.
6. Both sides should now have a nice brown crust. Without moving lamb, place pan in oven 5–8 minutes. Lamb is best served medium-rare, but if you want it well-done, lean toward the 7–8-minute mark. For medium-rare, the internal temperature should be 135˚F.
7. Remove lamb from pan and allow to rest at least 5 minutes before slicing and serving.
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 194 | |
| % Daily Value * | |
| Total Fat 16 g | 24 % |
| Saturated Fat 8 g | 38 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 63 mg | 21 % |
| Sodium 107 mg | 4 % |
| Potassium 9 mg | 0 % |
| Total Carbohydrate1 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 0 g | |
| Protein 12 g | 25 % |
| Vitamin A | 49 % |
| Vitamin C | 1 % |
| Calcium | 4 % |
| Iron | 5 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
