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




  • In a food processor, blend parsley, thyme, garlic and butter. Add bread crumbs and lemon zest and pulse once or twice to combine.

  • 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° oven for 25 minutes or until an instant-read thermometer inserted in meat registers 145°. Remove and tent loosely with foil. Let stand 10 minutes before serving.

Nutrition Facts

146 calories; 10 g total fat; 41 mg cholesterol; 223 mg sodium. 4 g carbohydrates; 10 g protein;