Crusty Rack of Lamb
Created by Bergy on October 10, 2011
- Servings: 5
- Prep Time: 20m
- Cook Time: 45m
- Recipe #397
Ingredients
- 2 racks (3 pounds) lamb (1 1/2 pounds each)
- 2 cups breadcrumbs (fresh white)
- 1 cup fresh parsley, chopped
- 1 teaspoon fresh basil, chopped
- 3 large garlic cloves, crushed
- 1/2 teaspoon black pepper
- 1 teaspoon hot paprika
- 1/4 cup olive oil (virgin)
How to Make
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Step 1: Trim excess fat off the racks
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Step 2: Mix the remaining ingredients together to form a paste. You may need a bit more oil to have it all hang together
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Step 3: Place half the mixture on top of each rack and press it firmly to cover as much of each rack as possible
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Step 4: Wrap tightly in plastic wrap and refrigerate for 1-2 hours
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Step 5: One hour before roasting remove from fridge and bringe to room temperature
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Step 6: Place racks on a rack in a shallow pan and roast for 30- Place on a rack in a shallow pan and roast for 45 minutes at 375f. The internal temperature should be 160f. Do not over cook. The lamb should be pink when you carve the racks
Nutritional Facts
- Serving Size: 1 (413.5 g)
- Calories 1279.4
- Total Fat - 100.6 g
- Saturated Fat - 37.7 g
- Cholesterol - 248.3 mg
- Sodium - 537 mg
- Total Carbohydrate - 30.2 g
- Dietary Fiber - 2.4 g
- Sugars - 5.9 g
- Protein - 60.8 g
- Calcium - 119.5 mg
- Iron - 8.6 mg
- Vitamin C - 20.7 mg
- Thiamin - 0.6 mg