Rack Of Lamb With Tarragon Herb Rub

world.food's picture

Jul. 24, 2011


Lamb loin chops 1 1/2 Pound , bones frenched (1 Small Rack Of 8)
Garlic clove 1 Large , slivered
Orange 1/2
Olive oil 2 Tablespoon
Dried tarragon 2 Tablespoon
Dried thyme 1 Tablespoon
Black pepper 1 Tablespoon
Coarsely ground black pepper 1 Tablespoon
Coarse salt 1 Teaspoon



1) Set the oven temperature to 500°F before roasting.


2) With the tip of a small sharp knife, make deep slits all over the lamb and fill them with garlic slivers.

3) Rub all over the lamb with orange half and then brush lightly with oil.

4) In a bowl, mix together the dried herbs, pepper and salt and apply it all over the lamb.

5) In a roasting pan, arrange the lamb, fat side up.

6) Keep the pan on the centre rack of the oven and roast for 10 minutes in preheated oven.

7) Lower the oven temperature to 400°F and roast the lamb for 20 minutes more for rare meat.

8) Take off the pan from oven and keep aside for 5 minutes.


9) Carve the lamb and serve at once.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 350Calories from Fat 143

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 499 mg20.79%

Total Carbohydrates 14 g4.7%

Dietary Fiber 4 g16%

Sugars 1 g

Protein 39 g78%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet