1 lean crown roast of lamb with 14 chops (two 7-rib racks of lamb tied together)
1/4 cup chopped rosemary
12 garlic cloves, minced
2 tablespoons oregano, chopped
1 tablespoon salt
2 teaspoons ground black pepper
2 1/2 tablespoons extra-virgin olive oil
Mix rosemary, garlic, oregano, salt, and black pepper in a small bowl.
Preheat oven to 450°F.
Place lamb on large baking sheet and brush with olive oil. Rub herb mixture over lamb. Cover bones loosely with sheet of foil and roast until a meat thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).
Transfer lamb to a platter and let stand, 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.
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