Herb-Crusted Rack of Lamb with Mint Gremolata
30m PREP
25m COOK
4 SERVINGS
550 CAL/SERV
Overview
A succulent rack of lamb coated with a flavorful herb crust, paired with a refreshing mint gremolata for a gourmet experience.
Macronutrients per serving
95
grams
Protein
40.0g 42%
Fat
35.0g 37%
Carbs
20.0g 21%
Rich in nutrients
Iron
15% DV
Essential for oxygen transport in the blood
Vitamin B12
60% DV
Vital for red blood cell formation and neurological function
Zinc
25% DV
Supports immune function and wound healing
Vitamin C
25% DV
Supports immune function
Omega-3
5% DV
Supports heart health
Ingredients
Main Ingredients
- 2 racks lamb frenched
- 2 tablespoons olive oil
- 1 cup breadcrumbs fresh
- 2 tablespoons parsley finely chopped
- 1 tablespoon rosemary finely chopped
- 1 tablespoon thyme finely chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
Mint Gremolata
- 1 cup mint leaves finely chopped
- 1 tablespoon lemon zest grated
- 2 tablespoons lemon juice freshly squeezed
- 1 clove garlic minced
- 1 pinch salt
Instructions
- 1 Preheat the oven to 425°F (220°C).
- 2 In a bowl, combine breadcrumbs, parsley, rosemary, thyme, minced garlic, salt, and pepper. Mix well.
- 3 Brush the lamb racks with olive oil, ensuring they are well coated.
- 4 Press the herb mixture onto the lamb racks, ensuring an even coating.
- 5 Place the lamb racks on a baking sheet and roast in the preheated oven for 20-25 minutes, or until a meat thermometer reads 135°F (57°C) for medium-rare.
- 6 While the lamb is roasting, prepare the mint gremolata by combining mint, lemon zest, lemon juice, minced garlic, and a pinch of salt in a small bowl. Mix well.
- 7 Remove the lamb from the oven and let it rest for 5 minutes before slicing.
- 8 Serve the sliced lamb with a generous spoonful of mint gremolata on top.