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Meat
Herb-Crusted Rack of Lamb
Juicy rack of lamb in aromatic herbs and spices, roasted to a perfect medium doneness.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Trim the silver-skin and excess fat from the rack of lamb, season lightly with salt on each side, and sear in a smoking-hot skillet with a splash of vegetable oil for about 1.5 minutes per side until nicely browned, then set aside.
2
Pulse the garlic, parsley, and rosemary sprigs in a food processor until finely chopped.
3
Combine the herbs with the softened butter, add the citrus zest, black pepper, salt, and a pinch of chili flakes.
4
Coat the rack of lamb with the prepared herb butter and roast in the oven at 200°C (400°F) for 15 minutes for a medium finish.
5
Let the meat rest for 10-15 minutes before carving into chops.
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