Herb Crusted Roasted Rack of Lamb
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
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Servings
8
-
Calories
616 kcal
-
Course
Main Course
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Cuisine
Mediterranean
Herb Crusted Roasted Rack of Lamb
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Impress your dinner guests with this delicious and elegant pistachio herb crusted rack of lamb dish.
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Ingredients
- 2 lamb rack about 2 lbs each
- 8 cloves garlic
- 1 cup parsley
- 1 cup cilantro
- 1 tsp salt
- 2 tsp sumac
- ¼ tsp black pepper
- ¼ cup olive oil
- 1 cup pistachio
Instructions
- Preheat the oven to 400°F. Pat the rack of lamb dry with paper towels and let it come to room temperature for about 30 minutes.
- Using a sharp knife, gently score the fatty side of the rack of lamb into diamonds for even roasting. Make sure not to cut through the meat.
- In a food processor, pulse the pistachios until finely chopped but not pasty. Set aside. In the same food processor, pulse the garlic, parsley, cilantro, salt, black pepper, sumac, and olive oil until well combined but not pureed. This forms a thick, flavorful herb paste.
- Spread the herb mixture over the fat side of the lamb. Press the chopped pistachios onto the paste evenly to create a thick, even crust.
- Place the racks on a baking sheet.
- Roast in the preheated oven for 25-30 minutes for medium-rare to medium (internal temperature of 135°F). Tent the lamb with aluminum foil and let it rest for 10 minutes before slicing to allow the juices to redistribute.
- Slice between the bones and serve on a platter. Garnish with fresh herbs for added presentation.
Notes
- Use a Meat Thermometer: Ensure the perfect doneness by using an instant-read thermometer. Medium-rare is ideal for rack of lamb.
- Chop Pistachios Evenly: This helps them adhere better to the herb paste and creates a uniform crust.
- Let It Rest: Resting the lamb for 10 minutes after roasting allows the juices to redistribute, resulting in a tender bite.
- Adjust the Sumac: For a bolder tang, increase the sumac slightly.
- Marinate Ahead: For a deeper flavor, coat the lamb with the herb paste a few hours before roasting.
Nutrition Information
Show Details
Calories
616kcal
(31%)
Carbohydrates
6g
(2%)
Protein
22g
(44%)
Fat
56g
(86%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
26g
(130%)
Cholesterol
94mg
(31%)
Sodium
366mg
(15%)
Potassium
458mg
(10%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
831IU
(17%)
Vitamin C
12mg
(13%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 6g | 2% |
| Protein | 22g | 44% |
| Fat | 56g | 86% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 94mg | 31% |
| Sodium | 366mg | 15% |
| Potassium | 458mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 831IU | 17% |
| Vitamin C | 12mg | 13% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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