Photo: Emiliano Vittoriosi
Herb-Crusted Rack of Lamb Recipe
13 ingredients
2 hr
8 servings
openrecipes
An elegant rack of lamb recipe with a crispy breadcrumb coating flavored with honey, mustard, rosemary, and garlic.
Estimated Nutrition (whole recipe, rough)
1262
Calories
68g
Protein
58g
Fat
116g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (2- to 2-1/2-pound) frenched 8-bone racks of lamb , fat cap trimmed to 1/4 inch
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 5 medium garlic cloves , finely chopped
- 5 anchovy fillets , salt-packed or oil-packed, rinsed, dried, and finely chopped
- 6 tablespoons unsalted butter (3/4 stick), at room temperature and cut into small pieces
- 1 1/2 cups panko
- 3 tablespoons finely chopped fresh Italian parsley leaves
- 1 tablespoon finely chopped fresh rosemary
- 1/3 cup Dijon mustard
- 1 tablespoon honey
- Gray or coarse sea salt , for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes