Try this Rack of Lamb with Fresh Herb Crust recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425". Remove any excess fat still remaining on the lamb chops. Use a knife to thoroughly clean chop "handles" or ask your butcher to "French" the chops for you. Set aside lamb as crust is prepared.
Toast bread in toaster or in preheated oven until crisp and golden. Cut off crusts. Combine basil, parsley and mint in food processor. Pulse until herbs are finely chopped. Break up toast pieces into food processor and pulse together with herbs. A bright green, slightly moist herb crust should result. Results may differ depending on the moisture level of the herbs so add more bread or herbs until the desired consistency is met. Spread crust mixture out evenly on a plate.
Sprinkle lamb racks with salt and pepper on all sides. Heat a large sauté pan. Drizzle with a little oil. 'When pan is hot sear lamb chops quickly on all sides until browned, about 1 -1 ½ minutes per side. Remove from pan and roll in crust mixture to coat. When racks are well coated, place on baking sheet in preheated oven and cook for about 10 minutes (test for internal temperature of about 125" for medium rare). Remove from oven and let sit 10 minutes before serving or cutting into chops.
Try serving the lamb with some creamy roasted garlic mashed potatoes and fresh sautéed vegetables
Serves 6.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 43 | ||
Calories from Fat: 6 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 114mg | 4 % | |
Potassium 90.1mg | 2 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 7.1g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 43
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