Rack of Lamb with Garden Gremolata

Rack of Lamb with Garden Gremolata
Staff Writer
Valerie Rice

This simple entree is great for a special occasion.

2
Servings
175
Calories Per Serving
Deliver Ingredients

Ingredients

For the lamb

  • 2 Tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 1 rack of lamb
  • 6 sprigs oregano, divided

For the gremolata

  • 1 Tablespoon fresh mint, finely chopped
  • 1 Tablespoon parsley, finely chopped
  • 1 Tablespoon oregano, finely chopped
  • Zest of half a lemon
  • Pinch of red pepper flakes
  • Sea salt to taste

Directions

For the lamb

In a small bowl mix together one tablespoon of olive oil, garlic, salt and pepper. Rub mixture over lamb and then lay three sprigs of fresh oregano on top. Let rest for about an hour to bring to room temperature.

Preheat oven to 350F and preheat cast iron skillet on high heat.

Pull off the herbs and scrape off the garlic (they will just burn and get bitter if they are left in the pan).  Add a tablespoon of olive oil to pan and when it’s sizzling hot, lay the rack of lamb in fat side down and sear for 1-2 minutes. Using tongs, stand it up to sear the sides for a minute. Then, flip it over and transfer the skillet to the preheated oven.

Cook in a 350 oven for 17 minutes.

Let meat rest on a cooling rack for up to twenty minutes. While it’s resting pile on some more fresh herbs (oregano, thyme and mint are wonderful).

For the gremolata

Mix all ingredients for the gremolata right before serving, you want the herbs to be fresh. Slice the rack of lamb and arrange on platter, sprinkle with gremolata and a drizzle of olive oil.

Nutritional Facts

Total Fat
16g
23%
Saturated Fat
13g
54%
Carbohydrate, by difference
9g
7%
Protein
3g
7%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
78µg
87%
Calcium, Ca
152mg
15%
Choline, total
3mg
1%
Fiber, total dietary
6g
24%
Folate, total
39µg
10%
Iron, Fe
7mg
39%
Magnesium, Mg
54mg
17%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
58mg
8%
Selenium, Se
3µg
5%
Sodium, Na
38mg
3%
Water
11g
0%
Zinc, Zn
1mg
13%

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.