A handful of well-chosen ingredients yields an impressive entrée. 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.
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 (6 ribs), trimmed
Rosemary sprigs (optional)
1. Preheat oven to 475°.
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° for 15 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Garnish with rosemary sprigs, if desired. YIELD: 3 servings (serving size: 2 ribs).
CALORIES 213; FAT 11.1g (sat 3.8g, mono 4.4g, poly 1g); PROTEIN 23g; CARB 3.6g; FIBER 1.2g; CHOL 75mg; IRON 2.6mg; SODIUM 279mg; CALC 54mg