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Ingredients
FOR THE LAMB
1 ½ racks of lamb (12 small chops), bones scraped clean
Salt to taste
Freshly ground black pepper to taste
2 large cloves garlic, peeled and halved
1 tablespoon vegetable oil
FOR THE GREMOLATA
4 teaspoons lemon zest
2 cloves garlic, very finely minced
3 tablespoons finely chopped parsley
¼ teaspoon salt
Nutritional analysis per serving (4 servings)
2 grams carbs; 195 milligrams cholesterol; 995 calories; 39 grams monosaturated fat; 8 grams polyunsaturated fat; 39 grams saturated fat; 92 grams fat; 1 gram fiber; 666 milligrams sodium; 38 grams protein
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
Delicious and bright. A much-appreciated lighter take on lamb.
This is amazing! Everyone loved it.