Nutritional Guidelines (per serving) | |
---|---|
361 | Calories |
25g | Fat |
7g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings: 8 servings | |
Amount per serving | |
Calories | 361 |
% Daily Value* | |
Total Fat 25g | 32% |
Saturated Fat 9g | 46% |
Cholesterol 97mg | 32% |
Sodium 122mg | 5% |
Total Carbohydrate 7g | 2% |
Dietary Fiber 1g | 3% |
Protein 27g | |
Calcium 72mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This fragrant and tender roast rack of lamb with garlic and herb rub is a festive and elegant entrée for the holidays or a special occasion. Ask your butcher to “French” the racks for you (remove the fat and meat from the top couple of inches of bone) for a classic presentation. This roast is lovely served with Pinot Noir Red Wine Reduction Sauce or mint chutney.
Ingredients
- 3 racks of lamb (8 ribs each) (trimmed)
- Sea salt and freshly ground pepper
- 3 tablespoons good quality olive oil
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 large shallot (chopped very fine)
- 2 large cloves garlic (chopped very fine)
Steps to Make It
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Season the lamb racks with salt and pepper. Stir together 1 ½ tablespoons of the oil, parsley, rosemary, thyme, shallot and garlic into a thick paste. (Alternatively, blend in a mini food processor). Rub the racks all over with the paste and allow them to sit for 30 minutes.
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Preheat the oven to 425 F.
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Heat the remaining 1 ½ tablespoons of olive oil in a large, heavy skillet over high flame. Sear lamb on both sides until a brown crust begins to form, about 4 to 5 minutes on each side.
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Transfer the lamb racks to a baking pan, with the fat side up. Roast the lamb 20 to 25 minutes until an instant-read thermometer inserted into the center of the rack reaches 130 F (medium-rare).
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Transfer racks to a cutting board. Allow the lamb to rest for 5 minutes. Slice between the bones to cut lamb into chops.
Note: Generally allow 3 chops per person, as they are quite small. The recipe can be increased or decreased accordingly.