Pine Nut and Rosemary Crusted Lamb

Rack of Lamb
Alberto Peroli


  • 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.


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.


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 Oil Added, No Sugar Added

Daily value:



  • Fat 2,596g 3,993%
  • Carbs 73g 24%
  • Saturated 1,017g 5,084%
  • Fiber 21g 82%
  • Trans 2g
  • Sugars 19g
  • Monounsaturated 1,009g
  • Polyunsaturated 356g
  • Protein 995g 1,991%
  • Cholesterol 4,940mg 1,647%
  • Sodium 13,455mg 561%
  • Calcium 1,075mg 107%
  • Magnesium 2,502mg 626%
  • Potassium 15,324mg 438%
  • Iron 118mg 658%
  • Zinc 207mg 1,379%
  • Phosphorus 11,812mg 1,687%
  • Vitamin A 397µg 44%
  • Vitamin C 6mg 10%
  • Thiamin (B1) 8mg 554%
  • Riboflavin (B2) 13mg 782%
  • Niacin (B3) 410mg 2,049%
  • Vitamin B6 8mg 377%
  • Folic Acid (B9) 1,077µg 269%
  • Vitamin B12 133µg 2,210%
  • Vitamin D 1µg 0%
  • Vitamin E 63mg 316%
  • Vitamin K 296µg 369%
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