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 from 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 for 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
No Nutritional Information Available
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