Provencal Rack of Lamb

Provencal Rack of Lamb

adapted from Bon Appetit December 1999

Lamb is one of those food that I like to splurge on occasionally.

Double or triple the herb mixture. It is great on roasted boneless, skinless chicken breasts too.

Makes 4 servings                                                4 WW Blue points / serving

1 tsp. coriander seeds

1 tsp. fennel seeds

1 tsp. dried thyme

1/2 tsp Kosher salt

1/4 tsp. freshly ground black pepper

1 8-rib rack of lamb, about 1 1/2 lbs., trimmed

1. Coarsely grind the coriander seeds, fennel seeds and dried thyme in a food mill. Add the salt and pepper.
2. Rub the spice mixture on the lamb.
3. Let sit at room temperature on a baking sheet for 1 hour.
4. Preheat the oven to 425F.
5. Roast the lamb until the center is 130F (medium-rare), about 25 minutes.
6. Let rest for 10 minutes before, cutting between the ribs into chops.
7. Serve 2 chops per person.

Enjoy!