Rack of Lamb With Gremolata
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 1½racks of lamb (12 small chops), bones scraped clean
- Salt to taste
- Freshly ground black pepper to taste
- 2large cloves garlic, peeled and halved
- 1tablespoon vegetable oil
- 4teaspoons lemon zest
- 2cloves garlic, very finely minced
- 3tablespoons finely chopped parsley
- ¼teaspoon salt
For the Lamb
For the Gremolata
Nutritional analysis per serving (4 servings)
737 calories; 68 grams fat; 29 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 28 grams protein; 627 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Sprinkle the lamb generously with salt and pepper and rub it with the garlic cloves.
- Step 2
Heat the oil in a large skillet over high heat. When very hot, add the racks of lamb and cook, turning, until all sides are browned, about 5 to 6 minutes. Transfer the lamb to a roasting pan with a rack and roast, rounded side up, for 20 minutes.
- Step 3
Meanwhile, to make the gremolata, combine the zest, garlic, parsley and salt in a small bowl and stir until thoroughly mixed.
- Step 4
Remove the lamb from the oven, turn it so that the rounded side is down and press the gremolata onto the chops. Return the lamb to the oven and roast until the meat reaches the desired doneness, about 3 more minutes for medium rare. Transfer the racks to a cutting board, cool for 5 minutes and, using a sharp knife, cut the racks into individual chops. Transfer to a platter and serve immediately.
Private Notes
Comments
This is amazing! Everyone loved it.