Herb Crusted Rack Of Lamb
Recipe: #28492
October 26, 2017
Categories: Lamb/Mutton, Lemon, Christmas, Romantic Dinner, Sunday Dinner, Oven Roast, Gluten-Free High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Herbs, Kosher Meat, more
"My favorite way to prepare rack of lamb - so easy and so tasty! Adapted from a Williams Sonoma recipe. Most racks come already frenched, but if not, there are lots of videos on how to do it on the internet. I find Gordon Ramsay's the best."
Ingredients
Nutritional
- Serving Size: 1 (603.6 g)
- Calories 1401.7
- Total Fat - 121.2 g
- Saturated Fat - 40.5 g
- Cholesterol - 248.3 mg
- Sodium - 244.2 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 6.7 g
- Sugars - 5.5 g
- Protein - 61.2 g
- Calcium - 150.5 mg
- Iron - 9.5 mg
- Vitamin C - 115.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a small bowl, stir together the lemon zest, garlic, rosemary, thyme and the 1/4 cup olive oil. Spread the mixture evenly over the rack of lamb, cover and refrigerate for at least 1 hour or up to overnight.
Step 2
Preheat an oven to 400ºF.
Step 3
Season the racks of lamb with salt and pepper. In a large ovenproof sauté pan, over medium-high heat, warm the 2 Tbs. oil. Add the lamb and cook until browned on both sides, about 7 minutes total.
Step 4
Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the rack, away from the bone, registers 130ºF for medium-rare, about 15-18 minutes, or until done to your liking. We like it very rare, so only cook it to 125ºF.
Step 5
Transfer the rack to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.
Tips
No special items needed.