Rack of Lamb: Broiled
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1lb Rack of Lamb (8 ribs)3 tbsp Rosemary (Fresh Prefered)1/2 cup Lea & Perrin's Worchestire Sauce2 Tsp Chicken & Meat Seasoning
Put Lamb in 1 gallon Ziplock bag.
Spread evenly on Lamb the Chicken & Meat Seasoning, Rosemary and Worcestershire Sauce.
Close ziplock bag while trying to get as much air out as possible.
Shake bag to distribute marinade.
Put in refrigerator and marinade overnight.
Turn on oven for HIGH Broil.
Place Lamb on top of broiler pan and evenly space them out, dispose ziplock bag and excess marinade.
Put broiler pan in middle rack inside oven and let broil for 10 mins each side for Medium-Medium Well.
(About 5 mins each side for Medium Rare I believe).
(Cooking time may vary depending on type of oven.)
Take broiler pan with lamb on it out of oven and let cool for 5 minutes.
Serve after cooling of 5 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user KILIM13.
Spread evenly on Lamb the Chicken & Meat Seasoning, Rosemary and Worcestershire Sauce.
Close ziplock bag while trying to get as much air out as possible.
Shake bag to distribute marinade.
Put in refrigerator and marinade overnight.
Turn on oven for HIGH Broil.
Place Lamb on top of broiler pan and evenly space them out, dispose ziplock bag and excess marinade.
Put broiler pan in middle rack inside oven and let broil for 10 mins each side for Medium-Medium Well.
(About 5 mins each side for Medium Rare I believe).
(Cooking time may vary depending on type of oven.)
Take broiler pan with lamb on it out of oven and let cool for 5 minutes.
Serve after cooling of 5 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user KILIM13.
Nutritional Info Amount Per Serving
- Calories: 375.4
- Total Fat: 13.9 g
- Cholesterol: 172.4 mg
- Sodium: 508.6 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.4 g
- Protein: 46.6 g
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