Ingredients
1 tablespoon olive oil2 garlic cloves, minced1 tablespoon minced fresh parsley1 teaspoon minced fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed1 teaspoon minced fresh thyme or 1/4 to 1/2 teaspoon dried thyme1 French-style rack of lamb (8 chops), about 1 pound
Preparation
Preheat oven to 400°. In a bowl, combine the oil, garlic, parsley, rosemary and thyme. Rub oil mixture over lamb.
Place meat side up on a rack in a greased 11x7-in. baking pan. Bake, uncovered, 20-30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
