Roast rack of lamb with Belgian endive

SmartPoints® value per serving
Total Time
22 min
7 min
15 min
Endive and lamb loin roast together in the oven for a flavorful, delicious main. The lamb is rubbed with a delectable mixture of rosemary, thyme, lemon zest, garlic powder, salt, and pepper before cooking. For this recipe, timing is everything. In order to get this dish from oven to table in 20 minutes, follow this strategy: As soon as you’ve got the endive prepared, pop them in the oven after it has been preheating for about 2 minutes. As soon as you’ve browned the lamb, put it in the oven after it has been preheating for about 7 minutes, and be sure to keep your instant-read thermometer handy.



2 head(s), small

Dried rosemary

2 tsp, crumbled

Dried thyme

2 tsp

Lemon zest

2 tsp, grated

Garlic powder

1 tsp

Table salt

½ tsp

Black pepper

tsp, freshly groud, or to taste

Uncooked trimmed lamb loin

1¼ pound(s), 8-bone rack, trimmed of fat and Frenched

Fresh cherry tomato(es)

12 medium


  1. Adjust the racks to divide the oven into thirds. Preheat the oven to 550°F.
  2. Spray a shallow roasting pan with nonstick spray. Split each endive into 6 wedges, cutting through the core; place in the roasting pan. Place the pan on the top rack of the preheating oven. Bake until tender, about 15 minutes.
  3. Meanwhile, place a heavy ovenproof skillet, preferably cast-iron, over medium-high heat. Mix the rosemary, thyme, lemon zest, garlic powder, salt, and pepper in a small bowl. Rub this mixture into the lamb. Place the rack of lamb, bones curving up, in the hot skillet. Brown 2 minutes, turn, and add the cherry tomatoes. Place the skillet on the bottom rack of the still preheating oven.
  4. Roast until an instant-read thermometer inserted in the thickest part of the lamb registers 145°F for medium-rare, about 12 minutes. Let the lamb stand at room temperature 1 minute before carving between the bones and serving. Yields 2 chops with 3 tomatoes and 3 endive wedges per serving.