Herb-Crusted Rack of Lamb | Midwest Living
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Herb-Crusted Rack of Lamb

Herb-Crusted Rack of Lamb

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  • Makes: 8 servings
  • Prep 25 mins
  • Roast 25 mins
  • Stand 10 mins

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With its short cook time, this Mediterranean-inspired roast leaves plenty of time (and space in the oven) for preparing side dishes.

Ingredients

  • 1 1/2 cups lightly packed flat-leaf Italian parsley leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon minced fresh garlic
  • 3 tablespoons butter, melted
  • 1 cup soft bread crumbs
  • 1 tablespoon lemon zest
  • 2 racks lamb, frenched (1 1/2 pounds total; 8 ribs each)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

Directions

  1. In a food processor, blend parsley, thyme, garlic and butter. Add bread crumbs and lemon zest and pulse once or twice to combine.
  2. Place the racks of lamb, rib sides down, in a shallow roasting pan. Season with salt and pepper. Press the herb mixture over each rack of lamb, patting evenly. Drizzle with olive oil. Roast in a 450 degrees oven for 25 minutes or until an instant-read thermometer inserted in meat registers 145 degrees . Remove and tent loosely with foil. Let stand 10 minutes before serving.

Nutrition Facts

(Herb-Crusted Rack of Lamb)

Servings Per Recipe 8, Folate (µg) 24, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 4, Niacin (mg) 3, carb. (g) 4, sat. fat (g) 5, Riboflavin (mg) 0, Thiamin (mg) 0, chol. (mg) 41, vit. C (mg) 17, Fat, total (g) 10, iron (mg) 2, vit. A (IU) 1109, cal. (kcal) 146, calcium (mg) 41, pro. (g) 10, Potassium (mg) 185, sugar (g) 0, sodium (mg) 223, fiber (g) 1, Cobalamin (Vit. B12) (µg) 1, Trans fatty acid (g) 0

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