0 (0)

Mains, Quick and Easy

Rack of lamb with mint gremolata crust

Rack of lamb with mint gremolata crust
Rick Loomis / Los Angeles Times

They may not be glamorous, but they're irresistible -- big dewy piles of parsley, tender and fragrant cilantro, floppy basil, fuzzy mint. We grab them reflexively, tossing them into shopping cart or market basket. More often than not, we bring ... Read more

Total time: 55 minutes | Serves 4
  • 1 (1 1/2 pound) rack of lamb (8 chops)
  • Salt
  • Freshly ground black pepper
  • 1 cup fresh mint leaves
  • 2 cloves garlic
  • Zest of one lemon, about 1 tablespoon

Step 1Heat the oven to 450 degrees. Season the lamb with salt and pepper and let it rest until it reaches room temperature, about 30 minutes. Place in a roasting pan and roast for about 20 to 25 minutes for medium-rare.

Step 2When the lamb has cooked for about 15 minutes, mince the mint, garlic and lemon zest until very fine, almost a paste. Fresh mint will discolor almost immediately, so do this at the last minute, about 5 minutes before you'll use it.

Step 3Spread the mint gremolata over the rack of lamb and return to the oven for the final 5 minutes.

Step 4Remove the rack and let it rest under a foil tent for about 10 minutes. Cut it into chops and serve, two chops per person.

Note: Use a zester (not a microplane style) or a vegetable peeler (peel and then finely chop the lemon peel) for the right consistency.


Brooklyn Bar ice cream sundaes
Brooklyn Bar ice cream sundaes

Tea-crusted salmon
Tea-crusted salmon

Braised kale with Garrotxa snow
Braised kale with Garrotxa snow

German Cuban pork burger
German Cuban pork burger

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Spaghetti carbonara
Sweet potato tacos with leeks and almond salsa
Basic wet-brined turkey
Lamb frankie