Roast Rack of Lamb  with Garlic Fennel Crust

"Roast rack of lamb with a crunchy garlic fennel crust makes a beautiful addition to your holiday table."

Renee Nicole's Kitchen

INGREDIENTS

1 2 lb french trimmed rack of lamb 3 cloves garlic 1 1/2 tsp whole fennel seeds 4 - 6 springs fresh parsley 1/2 tsp lemon zest 1/2 tsp black pepper 1/2 tsp kosher salt 1 TBSP olive oil

Roast Rack of Lamb   with Garlic Fennel Crust

Yield

4 SERVINGS

prep time

10 MINUTES

total time

45 MINUTES

COOK TIME

25 MINUTES

1. Preheat oven to 375ºF and prepare a roasting pan fitted with a rack.

Instructions

2. Trim any excess fat from the rack of lamb and pat dry with a clean towel or paper towels.

Instructions

3. In a mini food chopper or small food processor combine the garlic, fennel seeds, parsley, lemon zest, pepper, and salt. Pulse a few times to chop thoroughly. Add the olive oil and pulse a couple more times to combine.

Instructions

4. Rub the garlic fennel mixture over all surfaces of the lamb. Place the rack of lamb on the roasting pan with the bones curving downward and insert the probe thermometer into the thickest part.

Instructions

5. Roast the rack of lamb at 375ºF until the internal temperature reaches 125ºF for medium rare or 135ºF for medium. Remove the roast from the oven, cover and rest for 10 minutes. Slice and serve while hot.

Instructions

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