Pine Nut and Rosemary Crusted Lamb

Rack of Lamb
Alberto Peroli

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

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.

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.

Nutrition

Calories per serving:

6,908 calories

Dietary restrictions:

High Fiber, Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

345%

Servings:

4
  • Fat 649g 998%
  • Carbs 18g 6%
  • Saturated 254g 1,271%
  • Fiber 5g 21%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 252g
  • Polyunsaturated 89g
  • Protein 249g 498%
  • Cholesterol 1,235mg 412%
  • Sodium 3,364mg 140%
  • Calcium 269mg 27%
  • Magnesium 626mg 156%
  • Potassium 3,831mg 109%
  • Iron 30mg 164%
  • Zinc 52mg 345%
  • Phosphorus 2,953mg 422%
  • Vitamin A 99µg 11%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 2mg 139%
  • Riboflavin (B2) 3mg 196%
  • Niacin (B3) 102mg 512%
  • Vitamin B6 2mg 94%
  • Folic Acid (B9) 269µg 67%
  • Vitamin B12 33µg 553%
  • Vitamin D 0µg 0%
  • Vitamin E 16mg 79%
  • Vitamin K 74µg 92%
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