2 - 3 servings
1 teaspoon kosher salt
1 1/2 teaspoons coarse ground black pepper
1 1/2 tablespoons minced garlic
3 tablespoons fresh rosemary leaves, chopped
* Rosemary Rub:
1 1/4 to 1 1/2 pound H-E-B Natural Lamb Rib Rack, 8 ribs trimmed of fat and frenched
* olive oil
Heat oven to 425°F.
Remove rosemary leaves from stems and chop. Mince garlic and add to rosemary; stir in pepper and salt.
Trim lamb of surface fat. Rub with oil. Press rosemary mixture onto all sides until well coated.
Place lamb bone-side down on a roasting rack on a baking sheet.
Roast lamb in center of oven 25 to 35 minutes until a meat thermometer inserted in the center of the thickest part reads 135°F for Medium-Rare doneness.
Remove lamb from oven and let stand 5 to 10 minutes before carving. Cut lamb between ribs into chops and serve 2 to 3 chops per person.
No Nutritional Information Available