20
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      Sunday
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      Monday
      29 / 5

      Fennel and Rosemary-Crusted Roasted Rack of Lamb

      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)

      Method of Preparation:

      1. Preheat oven to 475 degrees.

      2. 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 degrees for 15 minutes or until a thermometer registers 145 degrees (medium-rare) to 160 degrees (medium). Garnish with rosemary sprigs, if desired.

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