0 (0)

Categories: Mains, Quick and Easy

Herb-Crusted Rack of Lamb

Herb-Crusted Rack of Lamb
Kirk McKoy / Los Angeles Times

We all know that preparing a holiday meal can be a stressful endeavor. But unless your immediate family numbers in the double digits, it needn't be. This Easter dinner can be doubled or tripled and still be completed in record ... Read more

Total time: 35 minutes | Serves 4
  • 1 cup fresh bread crumbs
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh herbs, such as rosemary, thyme or parsley
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1 tablespoon butter
  • 1 (2-pound) rack of lamb, bones frenched

Step 1Heat the oven to 475 degrees.

Step 2Combine the bread crumbs, garlic, herbs, salt and pepper to taste in a small bowl. Melt the butter in a small skillet over medium-high heat, then add the bread-crumb mixture and cook, stirring until golden brown, about 3 to 4 minutes. Set aside.

Step 3Season the lamb and place it meaty side up in a small roasting pan. Roast for 10 minutes, them remove it from the oven. Reduce the oven temperature to 375 degrees. Pat the bread-crumb mixture onto the meaty side of the rack of lamb and return to the oven. Cook until the lamb registers 135 degrees on a meat thermometer for medium-rare, about 10 to 15 minutes. Slice into chops and serve.

Each serving:
510 calories; 485 mg sodium; 153 mg cholesterol; 36 grams fat; 16 grams saturated fat; 6 grams carbohydrates; 37 grams protein; 0.34 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Mushroom quenelles with spring vegetables
Roasted duck with kumquat sauce
Gigot de sept heures d'hiver (Winter seven-hour leg of lamb)