Trim the rack of lamb removing fat and silver skin.
Mix the marinade ingredients in a blender jar until well blended.
Put the meat in a ziplock bag and pour the marinade over.
Seal the bag well and place in refrigerator for 24 hours.
Set out the meat and allow to stand at room temperature for 1 hour before cooking.
Run the bones under cool water before roasting.
Preheat oven to 425 degrees, spray and broiler pan with non-stick cooking spray and place rack meat side down.
Place 1 cup of water in bottom of broiler pan, place the pan in the oven and roast uncovered for 30 minutes or until a meat thermometer registers between 145 and 150 degrees for medium-rare.
Check the meat a couple of times during cooking. If the water has cooked out of pan, add additional water.
To serve, carve the rack into individual chops allowing 2 chops per person.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	246.05 Kcal (1030 kJ)
Calories from fat	85.88 Kcal
		% Daily Value*
Total Fat	9.54g	15%
Cholesterol	0.96mg	0%
Sodium	518.03mg	22%
Potassium	159.5mg	3%
Total Carbs	36.24g	12%
Sugars	26.13g	105%
Dietary Fiber	2.47g	10%
Protein	2.94g	6%
Vitamin C	0.9mg	2%
Iron	1.2mg	7%
Calcium	53.9mg	5%

Amount Per 100 g
Calories	317.33 Kcal (1329 kJ)
Calories from fat	110.76 Kcal
		% Daily Value*
Total Fat	12.31g	15%
Cholesterol	1.24mg	0%
Sodium	668.12mg	22%
Potassium	205.71mg	3%
Total Carbs	46.74g	12%
Sugars	33.71g	105%
Dietary Fiber	3.19g	10%
Protein	3.79g	6%
Vitamin C	1.2mg	2%
Iron	1.6mg	7%
Calcium	69.5mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.2

Points
6

PointsPlus

Good Points

saturated fat free,
cholesterol free,
good source of fiber

Bad Points

High in Sodium

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