Weight Watchers: The Chew Herb Rubbed Rack of Baby Lamb Chops Recipe


The Chew: Weight Watchers Final Battle

Lisa Fontanesi was one of two finalists in the winter Search for the Weight Watchers Chef on The Chew. Try her Herb Rubbed Rack of Baby Lamb Chops, which she served with couscous and peas.

She said you can get the experience of a roast without having to go through such a long cooking process. Marinade it for as little or as long as you want. Lisa’s final score was 166 out of a possible 180, so she finished in second place, but she did share some fabulous recipes with us along the way.


The Chew: Weight Watchers Herb Rubbed Rack of Baby Lamb Chops Recipe Ingredients

Weight Watchers: The Chew Herb Rubbed Rack of Baby Lamb Chops Recipe

Enjoy a roast-style meal without the intense cooking time thanks to this Rack of Baby Lamb Chops Recipe from The Chew’s Weight Watchers Chef search.

  • 12 uncooked Baby Lamb Chops
  • 6 peeled cloves Garlic
  • 4 tbsp Rosemary
  • Olive Oil
  • Salt

Couscous Ingredients

  • 3/4 cup uncooked Whole Wheat Couscous
  • 1 tsp Cumin
  • 2 tbsp chopped Cilantro
  • chopped Parsley
  • 2 tbsp Feta Cheese
  • 1 cup Chicken Broth
  • 3 tbsp chopped Mint
  • 2 tbsp unsalted toasted Almonds
  • Olive Oil
  • Salt & Pepper

Peas Ingredients

  • 1 cup quartered Radishes
  • 1/2 bunch torn Mint
  • 1 tsp Balsamic Vinegar
  • 1 1/2 cups Sugar Snap Peas
  • 1 1/2 cloves Garlic
  • 1 tbsp Lemon Juice
  • 3 tbsp Olive Oil
  • Salt & Pepper

Weight Watchers: The Chew Herb Rubbed Rack of Baby Lamb Chops Recipe Directions

  1. Find lamb chops that are still on the rack or Frenched. Ask the butcher to trim most of the fat.
  2. Combine rosemary with salt and garlic in a food processor to form a paste.
  3. Rub this paste all over the lamb and let marinate in a sealed plastic bag for up to 24 hours.
  4. Preheat your oven on 400 F.
  5. Score the fat on your meat in 1” intervals.
  6. Arrange bone side down on a baking sheet, wrapping rib ends in foil.
  7. Roast at 400 F for about seven minutes.
  8. Reduce heat to 300 F and cook another 8-14 minutes, to 130 F for rare or 140 F for medium rare with a meat thermometer.
  9. Remove from heat, tent with foil, and let rest.
  10. Slice lamb away from the rack.
  11. If needed, sear on the stove to finish cooking as desired.

Couscous Directions

  1. Add couscous to a bowl with lemon juice, olive oil, and cumin.
  2. Boil the stock and pour it hot over the couscous. Salt and pepper.
  3. Cover and let sit about 10 minutes to absorb liquid.
  4. Add chopped herbs and adjust seasoning to taste.
  5. Garnish with almonds and feta before serving.

Peas Directions

  1. Toss radishes with mint and peas.
  2. Paste the garlic and salt. Add lemon juice and vinegar.
  3. Drizzle olive oil into the mix. Salt and pepper.
  4. Toss salad and dressing together and serve.


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