Rack of Lamb with Fresh Herbs
Total Time: 45 Minutes
Prep Time: 15 Minutes
Bake: 30 Minutes
Ingredients
Yield: 4 Servings
-
- 1 Tbsp coarsely chopped fresh parsley or 1 tsp dried parsley flakes
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed
- 1 tsp minced fresh thyme or 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp Montreal steak seasoning
- 1/4 tsp pepper
- 2 Frenched racks of lamb (1 1/2 lbs each)
- 1/4 cup pomegranate seeds
Directions:
- Preheat oven to 375 degrees. In a small bowl, combine the first eight ingredients.
- Place lamb on a rack in a shallow roasting pan; rub with herb mixture.
- Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees, medium 160 degrees, well-done 170 degrees). Let stand 5 minutes before cutting. Sprinkle with pomegranate seeds.