Garlic herb crusted rack of lamb
The easy, crunchy crust goes well with the delicious rack of lamb.
Servings: 4 (or 3 more generously)
Calories: 543kcal
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Ingredients
- 1 rack of lamb
- ½ cup breadcrumbs (or a little more - around 1 slice)
- 1 clove garlic crushed
- ½ lemon zest (ie from ½ lemon)
- 1 teaspoon rosemary finely chopped, around 1 sprig
- 3 tablespoon fresh parsley chopped
- 2 tablespoon almond meal ground almonds
- 1 teaspoon honey
Instructions
- Preheat the oven to 400F/200C.
- Score the fat side of the rack of lamb so that you cut into the fat but not all the way through to the meat.
- In a small bowl, mix together the breadcrumbs, crushed garlic, lemon zest, rosemary, parsley and almond meal.
- Rub the honey over the fat side of the lamb, sit it in a roasting dish so the fat side is up and carefully press the crumbs all over the fat. If you have any extra, you can also put some on the side.
- Roast for around 30 mins for pink, or around 10min more to be med-well done. Keep an eye on it as it cooks, covering with foil if the crust becomes too brown.
- Allow the lamb to rest 5-10min before cutting between the bones into cutlets.
Nutrition
Calories: 543kcal | Carbohydrates: 12g | Protein: 20g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 170mg | Potassium: 278mg | Fiber: 1g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2.8mg