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Herb-Marinated Rack Of Lamb
Prep Time:
10 minutes
Cook Time:
25 to 35 minutes
4 - 6 servings

2 single 8-rib frenched American Lamb Racks, 2 - 3 pounds total

4 tablespoons chopped fresh mint leaves

2 tablespoons each chopped fresh rosemary and thyme leaves

1/2 cup olive oil

6 tablespoons fresh lemon juice

1 teaspoon Each McCormick paprika salt & ground black pepper


Divide marinade ingredients between two 1-gallon sealable plastic bags
; blend well (combine 2 tablespoons mint, 1 tablespoon each rosemary
and thyme leaves, 1/4 cup olive oil, 3 tablespoons lemon juice and 1/
2 teaspoon each paprika, salt and pepper in each bag). Place 1 lamb
rack in each bag and turn to coat; refrigerate 6 to 24 hours Remove fr
om refrigerator and let stand 30 to 60 minutes before roasting.
Heat oven to 425 degrees F. Line a large baking sheet with foil. Place
lamb on a rack on baking sheet, bone-sides down.
Roast lamb in oven 25 to 35 minutes, until a meat thermometer inserted
in center of thickest part (not touching bone) reads 135 degrees F fo
r Medium-Rare doneness.
Remove lamb from oven and let stand 5 to 10 minutes. Cut lamb between
ribs into chops and serve 2 to 3 chops per person

Nutritional Information

No Nutritional Information Available


No Source Information Available