Directions:
- Combine the marinade ingredients in a bowl.
- Cut the lamb rack in half so that you have two 4-chop racks.
- Place the lamb in the marinade and coat well; cover and refrigerate overnight, turning once or twice.
- Remove from the refrigerator 30 minutes before baking.
- Preheat oven to 400 degrees F.
- Place lamb, curved side up, in a shallow roasting pan and season generously with salt and pepper. Pour half the marinade over the lamb then cook to medium rare, about 20 minutes (basting once) or until an instant read thermometer reads135-140 degrees F. when inserted into the the thickest part of the meat.
- Remove the lamb to a cutting board and let rest for 10 minutes. Slice the racks into chops and serve 2 per person, garnish with scallions and a sprig of thyme.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.26 Kcal (1098 kJ) | ||
| Calories from fat | 132.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.77g | 23% | |
|---|---|---|---|
| Cholesterol | 32.88mg | 11% | |
| Sodium | 789.84mg | 33% | |
| Potassium | 161.23mg | 3% | |
| Total Carbs | 19.59g | 7% | |
| Sugars | 16.02g | 64% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 12.51g | 25% | |
| Vitamin C | 23.3mg | 39% | |
| Iron | 90.1mg | 500% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 129.81 Kcal (543 kJ) | ||
| Calories from fat | 65.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.31g | 23% | |
|---|---|---|---|
| Cholesterol | 16.27mg | 11% | |
| Sodium | 390.96mg | 33% | |
| Potassium | 79.8mg | 3% | |
| Total Carbs | 9.7g | 7% | |
| Sugars | 7.93g | 64% | |
| Dietary Fiber | 0.49g | 4% | |
| Protein | 6.19g | 25% | |
| Vitamin C | 11.5mg | 39% | |
| Iron | 44.6mg | 500% | |
| Calcium | 13.2mg | 3% | |
* 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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