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Fennel & Rosemary-Crusted Roasted Lamb

Source of Recipe

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Fennel & Rosemary-Crusted Roasted Rack of Lamb (2)

Cooking Light - January 2008 - Micol Negrin,
Reviews rate this recipe 4 of 5 stars.
2 servings (serving size: 3 ribs)

A handful of well-chosen ingredients yields an impressive entr�e. You can rub the lamb with the herb mixture in the morning and refrigerate it until you're ready to pop it into the oven.

Ingredients:
1 tablespoon fennel seeds, crushed
1 tablespoon chopped fresh rosemary
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
6 garlic cloves, minced
1 (12-ounce) French-cut rack of lamb, trimmed (6 ribs)
Cooking spray
Rosemary sprigs (optional)

Preparation:
Preheat oven to 475�.
Combine first 5 ingredients in a small bowl. Rub lamb evenly with garlic mixture; place on a broiler pan coated with cooking spray. Bake at 475� for 15 minutes or until a thermometer registers 145� (medium-rare) to 160� (medium). Garnish with rosemary sprigs, if desired.

One serving equals: Calories 227 (Calories from fat 49 %); Fat 12.3 g (Satfat 5.5 g, Monofat 5 g, Polyfat 0.5 g); Protein 23.1 g; Carbohydrate 5.2 g; Fiber 1.6 g; Cholesterol 72 mg; Sodium 354 mg