Roasted Rack of Lamb Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A showstopping herb-crusted roasted rack of lamb served with vibrant mint chimichurri. Tender and juicy with a delicate herb crust, it is ideal for special dinners and entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Olive oil (for the pan)
- ½ cup fresh parsley
- ¼ cup fresh oregano
- 1 teaspoon sea salt
- ¼ teaspoon EACH: cayenne and black pepper
- 4 cloves garlic
- ¼ cup olive oil
- 2 tablespoons dijon mustard
- 2 racks lamb (2 ½ lb total)
- ½ cup fresh parsley (minced)
- ½ cup fresh mint (minced)
- 1 tablespoon finely minced shallot
- ½ tablespoon oregano
- 2 cloves garlic (minced)
- 6 tablespoons olive oil
- 2 ½ tablespoons sherry vinegar (Or sub 2 tablespoons red wine vinegar)
- Optional: 1 red chili (minced)
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 10m
- Cook
- 30m
- Sodium
- 355mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1090mg
- Calcium
- 85mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 70M
- SODIUM
- 355MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.