Herb Crusted Rack of Lamb
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender rack of lamb crusted with herbs, Dijon mustard, and honey, served with a bright pomegranate and arugula salad. An impressive dish that's quick to prepare for special dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tbsp honey
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 3 tbsp fresh parsley (finely chopped)
- 55 g (1 cup + 1 tbsp) fresh breadcrumbs
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried rosemary
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 6 or 7 bone rack of lamb (french trimmed)
- 50 g (2 packed cups) rocket
- small bunch parsley (roughly torn)
- small bunch fresh mint (roughly torn)
- small bunch chives (roughly chopped)
- seeds from ½ pomegranate
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- pinch salt
- pinch black pepper
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 728mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1425mg
- Calcium
- 243mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 728MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.