ROSEMARY-ROASTED RACK OF LAMB AND CHERRY TOMATOES
Steps:
- Preheat oven to 425 F. Rub lamb with 1 tbsp oil; sprinkle with 1.5 tsps rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tbsps oil, 1.5 tsp rosemary, and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around the lamb. Roast lamb and tomatoes until thermometer inserted into thickest part of lamb registers 135 F for medium-rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. Arrange on platter with tomatoes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love