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Garlic Herb Crusted Roast Rack Of Lamb

by Kiano Moju

Inspired by donalskehan.com

Ingredients

for 8 servings

  • 2 ½ lb
    rack of lamb, frenched (1.1 kg)
  • salt, to taste
  • pepper, to taste
  • 5 tablespoons
    olive oil, divided
  • 8 cloves garlic, peeled and smashed
  • ¾ cup
    breadcrumb (85 g)
  • ¼ cup
    fresh flat-leaf parsley (10 g)
  • 1 ½ tablespoons
    fresh rosemary
  • ½ cup
    grated parmesan cheese (55 g)
  • 1 ½ tablespoons
    whole grain dijon mustard
    Calories 517
    Fat 34g
    Carbs 13g
    Fiber 0g
    Sugar 1g
    Protein 36g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 400°F (200°C).
  2. Season lamb generously with salt and pepper.
  3. Heat a cast iron over medium high heat.
  4. To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
  5. Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
  6. Brush the top and sides of the lamb with mustard.
  7. Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
  8. Allow to rest before slicing.
  9. Enjoy!
 

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