Rack of Lamb Tuscany


  • 2    American Lamb racks, trimmed

Tuscany Marinade

  • 1    cup olive oil
  • 2/3    cup lemon juice
  • 3    tablespoons finely chopped green onion
  • 2    tablespoons finely chopped Italian parsley
  • 4    teaspoons anchovy paste
  • 2    teaspoons dried tarragon leaves, crushed
  • 1-1/2    teaspoons pepper

In a glass pan, place lamb racks, meat-side down; set aside.  In medium bowl, combine Tuscany Marinade ingredients.  Pour over lamb rack; cover, refrigerate and marinate 4 to 6 hours, turning twice.

Remove lamb from marinade and place in shallow roasting pan.  Roast in 375ºF oven for 30 to 45 minutes or to desired degree of doneness:  145ºF for medium-rare, 160ºF for medium and 170ºF for well.  Remove from oven, cover and let stand for 10 minutes  Internal temperature will rise approximately 10 degrees.

Slice and serve with polenta in a prepared pasta sauce, if desired.

4 Servings. Preparation time:  10 minutes. Marinate time:  4 to 6 hours. Cook time:  30 minutes

Nutrition per serving:  444 calories, 41 g protein, 2 g carbohydrate, 30 g total fat
(61% calories from fat), 144 mg cholesterol, 0 g fiber, 154 mg sodium, 7 mg niacin,
0.15 mg vitamin B6, 4 mcg vitamin B12, 4 mg iron, 9 mg zinc.

Recipe and image provided by the American Lamb Board