Fennel and Rosemary-Crusted Roasted Rack of Lamb - News, Weather and Classifieds for Southern New England

Fennel and Rosemary-Crusted Roasted Rack of Lamb

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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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