Herbed Rack of Lamb

Herbed Rack of Lamb
Staff Writer
Cindy's Table

To really kick up the flavor in this recipe, marinate the rack of lamb overnight. As a gluten-free and paleo-friendly recipe, it's incredibly delicious. 

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8
Servings
84
Calories Per Serving
Deliver Ingredients

Notes

Note: For easy clean up you can sear the rack of lamb on the grill using a pan. Also, depending on the size of your rack of lamb will vary the oven time.

This recipe also follows the paleo diet and is gluten free!

Ingredients

  • 3 Tablespoons parsley, chopped
  • 2 Tablespoons rosemary, chopped
  • 1 Tablespoon thyme, chopped
  • 1/2 Teaspoon onion powder
  • Two 8-bone racks of lamb
  • 2 Tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 2-3 Teaspoons sea salt (divided)
  • 1/4 Cup olive oil

Directions

In a small bowl combine the parsley, rosemary, thyme, onion powder, and 1 teaspoon sea salt. Combine the Dijon and garlic in another small bowl. 

Take the lamb and coat both sides with the mustard and garlic mixture, and then coat with the herbs. Cover and refrigerate overnight, or at least 2 hours. Take out to let warm to room temperature 30 minutes before ready to prepare..

Preheat the oven to 300 degrees.

Set a large sauté pan over medium heat and add the oil. Put one or both (depending on the size of the pan) of the seasoned lamb in the pan, fat-side down, and sear until golden brown, about 3 to 5 minutes. Flip the and sear the other side for 2 minutes. Remove and place on a baking dish. If you are doing in batches – sear the other one now.

Place in the oven and roast until the meat registers 130 degrees in the thickes part of the lamb, about 20 minutes. Let rest for 5 minutes before cutting into chops and serving.

Nutritional Facts

Total Fat
7g
10%
Saturated Fat
6g
25%
Cholesterol
1mg
0%
Carbohydrate, by difference
4g
3%
Protein
2g
4%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
37µg
41%
Calcium, Ca
49mg
5%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
19µg
5%
Iron, Fe
5mg
28%
Magnesium, Mg
26mg
8%
Niacin
1mg
7%
Phosphorus, P
36mg
5%
Selenium, Se
2µg
4%
Sodium, Na
74mg
5%
Water
4g
0%

Rack Of Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Rack Of Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.