Pine Nut and Rosemary Crusted Lamb Recipe


Nutrition

Cal/Serving: 6,908
Daily Value: 345%
Servings: 4

High-Fiber, Low-Carb
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat649g998%
Saturated254g1271%
Trans0g0%
Carbs18g6%
Fiber5g21%
Sugars5g0%
Protein249g498%
Cholesterol1235mg412%
Sodium3364mg140%
Calcium269mg27%
Magnesium626mg156%
Potassium3831mg109%
Iron30mg164%
Zinc52mg345%
Vitamin A417IU8%
Vitamin C1mg2%
Thiamin (B1)2mg138%
Riboflavin (B2)3mg195%
Niacin (B3)102mg512%
Vitamin B62mg94%
Folic Acid (B9)269µg67%
Vitamin B1233µg553%
Vitamin D0µg0%
Vitamin E16mg79%
Vitamin K74µg92%
Fatty acids, total monounsaturated252g0%
Fatty acids, total polyunsaturated89g0%
Have a question about the nutrition data? Let us know.

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Alberto Peroli

I love the crunchy crust on this lamb dish. You could also use thyme instead of the rosemary. I have often used this recipe for a leg of lamb and it works perfectly.

Click here to see Best Spring Lamb Recipes.

3.285715
Ratings14

INGREDIENTS

  • 1⁄3 cup pine nuts, roughly chopped
  • 2 tablespoons roughly chopped fresh rosemary
  • 1 garlic clove, crushed
  • ½ stick butter, melted
  • Four 2-3 riblet racks of lamb, trimmed
  • Sea salt
  • Freshly ground black pepper

DIRECTIONS

Preheat the oven to 350 degrees.

Put the pine nuts, fresh rosemary, and garlic in a bowl and add the melted butter. Mix and set aside.

Heat a skillet and sear the racks of lamb on all sides. Place the racks of lamb in an ovenproof dish. Spread the pine nut and rosemary topping over the lamb.

Roast the lamb in the oven for 10–15 minutes for medium and a further 5–10 minutes for well done.

Take the lamb out of the oven, loosely cover with foil, and let rest for 10 minutes before serving.

Recipe Details

Servings: 4

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