TOOLBELT DIVA's Note:
Lamb is the meat of Australia. Rack of lamb is one of the easiest cuts to deal with, low in fat and high in flavour. Loin chops could be substituted. Serve with roasted Rosemary potatoes, oven roasted mixed vegetables. Ideal wines for this lamb: Jamieson's Run Coonawarra Cabernet Shiraz Merlot or Wolf Blass Premium Selection Shiraz both Australian. The lamb recipe is an Australian Recipe from(LCBO Food and Drink
My Private Note
Units: US | Metric
- 2 (1 1/4 lb) lamb racks (a lamb rack usually consists of 8 chops)
- salt & freshly ground black pepper (to your taste)
- 1 cup pitted olive (black or green, a mixture of each is ok)
- 2 tablespoons rosemary
- 2 garlic cloves, peeled
- 1 tablespoon Dijon mustard
- 1 lemon, zest of
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1Preheat oven to 425°F (220°C).
- 2Pat dry the lamb and cut each rack in half.
- 3Set olive oil aside.
- 4Place all remaining ingredients in food processor.
- 5Process until well blended.
- 6In a frying pan, heat olive oil over medium heat and brown lamb on all sides.
- 7(You may have to do this in two batches).
- 8Spread meat/fat side with the olive paste.
- 9Place in roasting pan, bone-side-down.
- 10Roast 25 to 30 minutes, or until lamb is cooked as desired.
- 11Test for doneness.
- 12Cut each group of chops in half and serve.
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Nutritional Facts for Olive Encrusted Lamb Racks
Serving Size: 1 (333 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1159.7
- Calories from Fat 972
- Total Fat 108.0 g
- Saturated Fat 44.4 g
- Cholesterol 215.4 mg
- Sodium 494.4 mg
- Total Carbohydrate 3.4 g
- Dietary Fiber 1.3 g
- Sugars 0.2 g
- Protein 41.7 g
The following items or measurements are not included:
lemons, zest of