Ingredients
1
rack of lamb (2 1/2 lb)
2
tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
3
large cloves garlic, finely chopped
1/2
teaspoon coarse ground black pepper
1/4
teaspoon salt
1 1/2
teaspoons olive oil
Preparation
Heat oven to 450°F. Spray rack in shallow roasting pan with cooking spray. Place lamb on rack in pan.
In small bowl, mix remaining ingredients. Spread mixture over meaty side of lamb.
Bake uncovered 25 to 30 minutes for medium-rare (145°F), 30 to 35 minutes for medium (160°F). Cover loosely with foil; let stand 5 minutes before slicing. Slice between ribs to serve.
