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Herb-Crusted Rack of Lamb

Herb-Crusted Rack of Lamb

Nutrition Facts
  • cal. (kcal) 237
  • Makes: 2 servings
  • Prep: 15 mins
  • Cook: 4 mins
  • Roast: 25 mins at 450°F
  • Stand: 10 mins
  • Serving Size: lamb racks (16 ribs)
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Ingredients

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  • 1/4 cup fresh mint, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon lemon zest
  • 2 cloves garlic, finely chopped
  • 1/3 cup plain bread crumbs
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 lamb racks (11/4 lbs each), frenched

Directions

  1. Heat oven to 450 degrees . In a bowl, combine mint, parsley, thyme, lemon zest, garlic, bread crumbs, 2 tbsp of the olive oil, 1/4 tsp of the salt and 1/8 tsp of the pepper. Set aside. Season lamb racks with remaining 1/4 tsp salt and 1/8 tsp pepper.
  2. Heat remaining 1 tbsp olive oil in a large pan over medium-high heat. When pan is hot, sear lamb for 2 minutes per side (4 minutes total), using tongs to turn. Place lamb on a rimmed baking sheet fitted with a wire rack. Cool slightly (a few minutes), then firmly pat herb mixture on top of each lamb rack.
  3. Roast lamb at 450 degrees for 20 to 25 minutes, until internal temperature reaches 135 degrees . Let rest for 10 minutes; temperature will increase about 10 degrees to mediumrare. Slice ribs and serve.

Nutrition Information for Herb-Crusted Rack of Lamb

Servings Per Recipe: 2
PER SERVING: 237 cal., 20 g total fat (9 g sat. fat), 48 mg chol., 138 mg sodium, 2 g carb. 12 g pro.

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